Cajun Mackerel
from www.seafoodcornwall.org.uk
Mackerel are being caught at the beaches in our area, so here's a good recipe from Britain to make tasty use of them. American cookbooks do not feature many recipes for mackerel; they are perhaps our most undervalued fish, as they have their own distinctive flavor, but when fresh, and prepared with other robust ingredients, they can be delicious.
4 small mackerel, cleaned
3 teaspoons coriander seeds
3 teaspoons allspice berries
3 teaspoons green peppercorns
3 teaspoons cumin seeds
3 teaspoons white wine vinegar
1-2 drops of Tabasco sauce
1-2 drops of Angostura bitters
1-2 drops of Worchestershire sauce
2 oz. butter or margarine
lemon slices for garnish
1. Grind the spices using a mortar and pestle, or place in a plastic bag and crush with a rolling pin.
2. Mix the vinegar, Tabasco, bitters and Worchestershire sauce together in a small bowl and stir in the crushed spices.
3. Make three diagonal cuts on one side of the fish and brush with the spice mixture. Leave to marinate in a cool place for about one hour.
4. Melt the butter or margarine in a large shallow pan until sizzling. Fry the mackerel for 5-6 minutes until the spices have turned black. Turn the fish over and cook for another 2-3 minutes.
5. Garnish and serve with hot rolls and a crisp green salad.