Mark Hix recipe: Mackerel piri piri
Piri piri is an Angolan name for a type of small hot chilli, and the term came to be used all over the Portuguese empire for hot dishes, usually of fish and meat, prepared this way. You can make it as hot as you like by using different kinds of chillies, or even adding some dried chillies as the shop ones often aren't that fiery.
4 large or 8 small mackerel, heads removed and gutted
60-70g (or more to taste) red chillies
A small red pepper, seeded
5tbsp olive oil
A good pinch of salt
Lemon or lime wedges, to serve
For the salad
A handful of coriander leaves, washed and dried
A handful of flat parsley leaves, washed and dried
1-2 ripe tomatoes, diced
1 mild red or green chilli, thinly sliced
129-150g broad beans, cooked
2 spring onions, thinly sliced on the angle
1tbsp olive oil
Juice of 1 lime
In a blender or liquidiser, blend the chillies, red pepper, olive oil and salt until smooth. Score the mackerel about five times on each side, then mix with the piri marinade in a bowl. Transfer to a tray and refrigerate until required.
You can cook the mackerel under the grill, in a very hot oven, or on the barbecue, although they do tend to stick with the marinade unless you lay them on some foil and close the barbecue lid to get the temperature really hot.
Cook the mackerel using any of the above methods, but not for too long – 5-6 minutes will do. Baste the fish with any excess marinade as they are cooking.
To make the salad, just toss all of the ingredients together and season to taste. Serve the fish with the salad on the plate or separately.
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