Tangy fruit and oily fish go well together. This marinade is perfect with mackerel, herring or sardines, especially when cooked on the barbecue
SERVES 4
- 4 medium mackerel, scaled and well cleaned
- 1 stick lemongrass, bruised and broken up
- 2 cloves garlic, halved and gently crushed
- Half red chilli, deseeded and chopped
- 4 tbsp olive oil
- 2 tbsp lime juice
- Piece of lime rind
- 1 tbsp chopped coriander
- Salt and black pepper
- 175g gooseberries, topped, tailed and sliced
- 4 tbsp Pernod or Pastis
- Place the mackerel in a long gratin dish with the lemongrass, garlic and chilli. Add the oil, lime juice and rind, coriander and seasoning, mix well and then add the fish. Turn once to cover well and then leave for up to 1 hour.
- Remove the fish from the marinade, and grill or barbecue fast for 2–3 mins on each side.
- Place the leftover marinade in a small pan with the gooseberries and Pernod (or Pastis) and cook only until the liquid bubbles and the gooseberries begin to fall. Then serve a little with each fish.