Name: Mackerel with orange and jicama salad
Ingredients: 4 yellowtail or blue mackerel; 2 oranges, sliced, plus juice of 1 extra; 1 jicama, peeled and thinly sliced; 1/2 white onion, finely chopped; 1/2 cup coriander, coarsely chopped; 60 ml extra-virgin olive oil (1/4 cup); juice of ½ lemon; cayenne pepper, to serve; olive oil, for brushing

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.

Ingredients

4 yellowtail or blue mackerel

2 oranges, sliced, plus juice of 1 extra

1 jicama, peeled and thinly sliced

1/2 white onion, finely chopped

1/2 cup coriander, coarsely chopped

60 ml extra-virgin olive oil (1/4 cup)

juice of ½ lemon

cayenne pepper, to serve

olive oil, for brushing

Method

1.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.

2.Toss remaining ingredients except cayenne in a bowl, then serve topped with mackerel and cayenne pepper to taste.

Jicama is available from Asian and select greengrocers, if it’s unavailable, use a mixture of white radish (daikon) and apple.
Notes

The Gourmet Traveller Team

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Styling by Lisa Featherby

Styling by Lucy Tweed