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Grilled Mackerel with Mango and Cucumber Chow

Grilled Mackerel with Mango and Cucumber Chow

By OcadoLifePublished on 17 June 2024Known for her authentic Caribbean cooking, chef and food writer Marie Mitchell’s Grilled Mackerel with Mango and Cucumber Chow will brighten up your summer barbecues. Chow is a fruity salad-pickle, spiked here with scotch bonnet chilli. “Don’t be alarmed by the chilli in the marinade and chow,” Marie says. “Both are deliciously offset by the oily fish and cooled by the citrus and cucumber. The marinade and chow can be made ahead for a barbecue with maximum flavour and little effort – the kind of cooking I live for.”
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Time and servings

25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time

Ingredients

  • 2 echalion shallots, finely sliced
  • 6 garlic cloves, 4 grated or finely chopped, 2 crushed or grated
  • 4 limes, juiced (to give 90ml for the chow and 10ml for the mackerel)
  • 1¼ scotch bonnets (approx.), deseeded, ½-1 thinly sliced, ¼ finely chopped
  • ½ tsp salt, plus ¼ tsp
  • 1 large mango, thinly sliced
  • 1 cucumber, halved, deseeded and thinly sliced into crescents
  • 2 cm piece ginger, peeled and finely chopped
  • 2 tbsp olive oil
  • 3 tsp honey (approx.), to taste
  • 4 mackerel fillets
  • 25g coriander, stalks and leaves roughly chopped

Method

  • Step 1

    For the chow, mix the shallots, 4 grated or finely chopped garlic cloves, 90ml lime juice, the sliced scotch bonnet and ½ tsp salt in a bowl. Toss in the mango and cucumber; set aside for at least 1 hr for the shallots to soften. Chill overnight if making ahead.

  • Step 2

    For the mackerel, in a bowl, whisk the remaining 10ml lime juice with the 2 crushed or grated garlic cloves, the finely chopped scotch bonnet, ¼ tsp salt, ginger, olive oil and honey to make a glaze; adjust the honey to taste.

  • Step 3

    Light a barbecue for indirect cooking, with the coals banked to one side. Put a little glaze in a ramekin (reserve the rest) and use to brush over both sides of the fish with a pastry brush. Grill skin-side down over indirect heat for 4-5 mins, until crisp and charred, before turning flesh-side down for 1-2 mins more or until cooked through.

  • Step 4

    Remove to a plate; drizzle over the reserved glaze. Add the coriander to the chow; season. Serve with the mackerel.