Grilled Mackerel

From 'The Road to Mexico' by Rick Stein

A perfect dish to throw on the BBQ, Rick Stein got the inspiration for this recipe whilst on the beach at Tulum.

Ingredients:

• 2 fresh mackerel, butterflied
• ½ white radish, sliced lengthways into 3mm thick slices
• A pinch of salt
• 8 turns black peppermill
• ½ orange cut into wedges
• Tajin seasoning
  • For the Guajillo Oil
• 200ml corn oil
• 2 guajillo chillies, chopped
  • For the Salad
• A couple of handfuls of leaves and herbs; such as wild garlic, sorrel, basil, mint, parsley, little gem lettuce
• 1 mandarin, peeled and segmented
  • For the Salad Dressing
• 30ml olive oil
• 2 tsp lime juice
• 1 tsp honey
• ¼ tsp salt

Recipe:

1. First prepare the guajillo oil:
   1. Heat 2 tablespoons of the oil in a pan and fry the chillies for 2 minutes.
   2. Add the remaining oil and warm for 4-5 minutes.
   3. Let the oil cool, then pour it into a sterilised jam jar and use as required.
2. Heat up the barbecue and preheat the oven to 120°C.
3. Season the mackerel and the white radish slices with salt and pepper, then grill them on the barbecue in a fish clamp for about 4 minutes on each side. Transfer to the oven to keep warm while you prepare the salad and mix the ingredients for the dressing.
4.  Drizzle the fish and white radish with the guajillo oil and serve with the dressed salad and the orange wedges dipped in the Tajin seasoning mix.