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Green Chutney Mackerel

Amigos, Mackerel is in season and the weather is changing slowly and getting a bit more

warmer so I thought I will share this simple and delicious ‘Green Chutney Marinated Whole

Mackerel which is one of my favourite fish dishes.

I have cooked this dish in Goa for Carole and Norman who were hosts of the most stunning

‘Casa Susegad’, a 400 year old Portuguese villa converted into a small beautiful boutique hotel.

I used a cast iron frying pan to cook the fish but feel free to do this on a barbecue, grill or oven

even. It is a very spring / summer kind of dish.

Give it a go and let me know how it was.

Cast iron with freshly cooked mackerel marinated in green chutney
It's the taste of spring. Mackerel season is upon us!

Ingredients for 4

Whole Mackerel - 250- 300gm each - gutted and washed

Coriander leaves - 1 bunch - use stalks too

Mint - 1/2 bunch - only leaves

Limes - 3 Juiced

Ginger - thumb size , peeled and cut into small chunks

Garlic - 6 peeled

Green Chillies - Indian or Kenyan - 4

Salt - to taste

Oil - 100ml

Grind all the ingredients together into a smooth paste adding a little water if necessary.

Slit the Mackerel on either sides of the centre length ways as to make a pocket for the

marinade. ( check the photo if in doubt)

Rub the marinade inside into the pockets and let them rest for 5 minutes.

Make sure you do not marinate the fish for long as it will start curing the fish.

Heat oil in a pan and once the pan is hot slowly place the mackerel onto them and let them cook

for 3-4 minutes on each side on a medium heat. Do not handle the mackerel too much as it will

stick to the pan or break.

If you are using grill or bbq, rub the oil on both sides of the fish well so it doesn’t stick.

To cook them in the oven, pre heat the oven to 180 degrees Celsius and place the mackerel on

a baking tray with oil.

Once the Mackerel is almost cooked, if you have any marinade left just paste it on top of the

skin on both sides as that will add some freshness to the flavours.

Take them off the heat, serve them with a simple cherry tomato, cucumber, red onion and mint

salad with some lime juice dressing.


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