Grilled mackerel skewers with tomato, coriander and lime pickle
This light fish dish makes a great summer dinner as it is full of fresh flavours and can be thrown together very quickly.
Ingredients
For the coriander and lime pickle
- 3 tbsp lime pickle
- 2 garlic cloves, minced
- 2 tsp coriander seeds, crushed
- 120ml/4fl oz olive oil
- small bunch fresh coriander, roughly chopped
For the dressing
- 1 tsp coriander seeds
- 3 ripe plum tomatoes, deseeded and roughly chopped
- handful green olives, stones removed and roughly chopped
- 1 lime, juice only
- 1 tbsp roughly chopped fresh coriander
- 2 tbsp olive oil
For the grilled mackerel
- 4 mackerel fillets, cut into 2.5cm/1in pieces
Method
To make the pickle, mix all of the ingredients together in a bowl and set aside.
To make the dressing, toast the coriander seeds in a hot frying pan for 1–2 minutes until fragrant. Remove into a pestle and mortar and crush them lightly. Combine with the rest of the dressing ingredients in a bowl and set aside.
To make the mackerel, thread the mackerel pieces onto soaked wooden or metal skewers. Generously brush the fish skewers with the pickle and place on a hot griddle or grill pan. Grill on all sides for a few minutes until blackened and cooked through, brushing frequently with the pickle. Once cooked, pour over the dressing. Serve immediately.