Learn to fillet this sustainable fish with our step-by-step guide, then serve with fragrant Asian-inspired flavours
Prep:10 mins
Serves 2
4 mackerel fillets (use our step-by-step guide if filleting from whole)zest and juice 1 lime, plus extra wedges to serve1 tbsp extra-virgin olive oilbutter, for greasingsteamed baby bok choi, to serve
STEP 1Score the mackerel fillets a couple of times on the skin, then lay them in a shallow dish. Sprinkle with the lime zest and juice, and leave to marinate for 5-10 mins.STEP 2Place all of the sauce ingredients in a small pan with a splash of water and gradually bring to a simmer. Cook for 5 mins to thicken slightly, then remove from the heat and set aside.STEP 3Turn the grill to its highest setting and place the mackerel on a greased baking tray, skin side up. Sprinkle the fillets with the olive oil and some sea salt, then grill for 5 mins until the flesh is opaque and cooked through.STEP 4Divide bok choi between plates, lay 2 mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime.
