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Ingredientes
- 4 x mackerel
- 1 x lemon quartered
- 1 x little oil
- 1 x salt and pepper chutney
- 2 x lemons
- 4 x thsp caster sugar
- 1/2 Tbsp. black mustard seed
- 1 tsp coriander seed coarsely crushed
- 1/2 tsp black peppercorns coarsely crushed
- 2 x plum tomatoes deseeled and finely diced
Direcciones
- To make the chutney slice the lemons very thinly with a sharp knife discarding the ends.
- Save all the juice which is squeezed out as you cut.
- Lay the lemon slices in a shallow dish in a single layer.
- Pour over sufficient boiling water to just cover.
- Leave for three min then drain and repeat.
- Drain again.
- Cut the blanched lemon pcs into quarters.
- Put the sugar into a saucepan with six Tbsp. of water.
- Stir over a medium heat till the sugar has dissolved.
- Now add in the lemon quarters any juice and the spices.
- Simmer for about 20 rrunutes stirring occasionally till the liquid is reduced and syrupy and the lemon translucent/soft and tender.
- Draw off heat and stir in tomato.
- Leave to cold.
- For the mackerel make two or possibly three deep slashes across the fattest part of the body on each side. Season inside and out with salt and pepper and slip a wedge of lemon inside each fish.
- Brush with oil and grill close to the heat for 45 min on each side till just cooked through. Serve with the tomato and lemon chutney.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 145 | 59% |
| Total Fat 16.12g | 20% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 102mg | 4% |
| Potassium 402mg | 11% |
| Total Carbs 3.06g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.67g | 0% |
| Protein 21.52g | 34% |
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