This dish works well with grilled tortillas or steamed rice. The
trick here is to get the grill smoking hot before you start to
prevent the fish from sticking.
4yellowtail or blue mackerel2oranges, sliced, plus juice of 1 extra1jicama, peeled and thinly sliced½white onion, finely chopped½ cupcoriander, coarsely chopped60 ml (1/4 cup) extra-virgin olive oilJuice of ½ lemon Cayenne pepper, to serveOlive oil, for brushing
Heat a char-grill pan over high heat. Brush mackerel with olive oil, then grill, turning once, until charred (2-3 minutes each side). Turn off heat, cover fish with a heatproof bowl and stand to cook through (2-3 minutes). Remove fillets from mackerel (discard bones), flake and set aside.
Toss remaining ingredients except cayenne in a bowl, then serve topped with mackerel and cayenne pepper to taste.