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Grilled mackerel skewers with tomato, coriander and lime pickle

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 2
Dietary: Dairy-free Egg-free Gluten-free Healthy Pregnancy-friendly

This light fish dish makes a great summer dinner as it is full of fresh flavours and can be thrown together very quickly.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

For the coriander and lime pickle

3 tbsp lime pickle
2 garlic cloves, minced
2 tsp coriander seeds, crushed
120ml/4fl oz olive oil
small bunch fresh coriander, roughly chopped

For the dressing

1 tsp coriander seeds
3 ripe plum tomatoes, deseeded and roughly chopped
handful green olives, stones removed and roughly chopped
1 lime, juice only
1 tbsp roughly chopped fresh coriander
2 tbsp olive oil

For the grilled mackerel

4 mackerel fillets, cut into 2.5cm/1in pieces

Method

To make the pickle, mix all of the ingredients together in a bowl and set aside.
To make the dressing, toast the coriander seeds in a hot frying pan for 1–2 minutes until fragrant. Remove into a pestle and mortar and crush them lightly. Combine with the rest of the dressing ingredients in a bowl and set aside.
To make the mackerel, thread the mackerel pieces onto soaked wooden or metal skewers. Generously brush the fish skewers with the pickle and place on a hot griddle or grill pan. Grill on all sides for a few minutes until blackened and cooked through, brushing frequently with the pickle. Once cooked, pour over the dressing. Serve immediately.