Serves 2

You can replace the mango in the salsa with e.g. gooseberries, kiwi or segmented orange, depending on what looks best at the time of year you are cooking.

Ingredients

• 2 very fresh whole mackerel (about 300g – 350g each), gutted and cleaned
• 2 spring onions, finely chopped
• 1 small-medium mango, peeled, stone removed, flesh finely diced
• 1 lime, zest and juice
• chilli flake, to taste
• 2 handfuls watercress
• olive oil
• sea salt and freshly ground black pepper

Method

1. Heat your barbecue or fire ready for direct grilling.
2. Once your fire is hot and the embers are glowing brightly, set a grill over the top.
3. Cut 3 shallow slashes into both sides of each mackerel, then rub with a little olive oil. Season well both inside and outside of the fish.
4. Place directly onto the grill, or into a fish grill basket if you prefer. Cook for 3-4 minutes on each side, or until the flesh is cooked through.
5. Meanwhile, make the salsa. Mix together the spring onions, mango, lime zest and juice, chilli flakes if using and a good pinch of salt and pepper and a little drizzle of olive oil.
6. Once the mackerel is cooked through. Transfer to a plate and serve with the watercress, with a little olive oil drizzled over and spoonfulls of the salsa on the side.
   
   

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