recipe for Cajun Mackerel comes from Seafish - www.seafish.org
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Cajun Mackerel
small mackerel, cleaned
3 x 5ml spoon (3 teaspoons) coriander seeds
3 x 5ml spoon (3 teaspoons) allspice berries
3 x 5ml spoon (3 teaspoons) green peppercorns
3 x 5ml spoon (3 teaspoons) cumin seeds
3 x 15ml spoon (3 tablespoons) white wine vinegar
1-2 drops of Tabasco sauce
1-2 drops of Angostura bitters
1-2 drops of Worcestershire sauce
55g (2oz) butter or margarine
chilli flowers, lime or lemon slices, to garnish
to make Cajun Mackerel
the spices using a pestle and mortar or place in a
plastic bag and crush with a rolling pin.
the vinegar, Tabasco, bitters and Worcestershire sauce
together in a small bowl and stir in the crushed spices.
3 diagonal cuts on one side of the fish and brush
with the spice mixture. Leave to marinate in a cool
place for about 1 hour.
the butter or margarine in a large shallow pan until
sizzling. Fry the mackerel for 5 - 6 minutes until
the spices have turned black. Turn the fish over and
cook for a further 2 - 3 minutes.
and serve with hot rolls and a crisp green salad.
with the permission of Seafish - www.seafish.org