Mackerel season is winding down now that September has begun. But I really wanted to include a mackerel recipe here as it’s one of my favourite fish, so grab some while you can. As with all fish, it’s best to cook mackerel when it is as fresh as possible. One of my favourite ways to cook it is to grill it slathered in Dijon mustard. It’s the simplest recipe in the world and is perfect served with a green salad and boiled new potatoes.
Most mackerel recipes are best when kept simple and I haven’t tampered with the fish here. I simply fried it on one side until crisp and cooked through, then served it with some bright salsa and avocado crema. The acidic lime juice is ideal for cutting through the oiliness of the mackerel, and the smooth and creamy avocado pairs well with the crispy fish skin. The traditional fish taco usually involves deep frying or grilling the fish, but here the skin crisps up to give a great texture and doesn’t compromise the texture of the fish.
The tomato salsa and avocado crema also make great dips for tortilla chips. The crema is a smoother, cooling version of guacamole, where the avocado and lime have been pureed with sour cream. I often serve it with fajitas and it saves you trying to fit both guacamole and sour cream into your tortilla wrap. Both are ideal for making in a big batch and serving with a few different meals.
It takes a bit of chopping to make the salsa, but it can be therapeutic to make as you dice everything into tiny pieces. To store the avocado crema, ensure it has some sort of lid so that the least air possible has contact with the surface. I haven’t bought cling film for many years and usually use saucers or plates to cover everything. You can also place a sheet of greaseproof paper on to the top of the crema and smooth it down, like you would with a homemade custard.
Markets in Vienna or Christmas at The Shelbourne? 10 holiday escapes over the festive season
Ciara Mageean: ‘I just felt numb. It wasn’t even sadness, it was just emptiness’
Stealth sackings: why do employers fire staff for minor misdemeanours?
Carl and Gerty Cori: a Nobel Prizewinning husband and wife team
To ensure your avocado is buttery and ripe, store it in a brown paper bag with a banana and seal the bag. In a few days it should be just softened enough as the bananas release ethylene which speeds up the ripening process.
