Nut Free, Gluten Free
Gooseberry, Lime & Chilli Marinade
Tangy fruit and oily fish go well together. This marinade is perfect with mackerel, herring or sardines, especially when cooked on the barbecue.
- Place the mackerel in a long gratin dish with the lemon grass, garlic and chilli. Add the oil, lime juice and rind and seasoning, mix well. Turn once to cover well and then leave for up to one hour.
- Remove the fish from the marinade and grill or barbecue fast for 2 minutes each side.
- Place the marinade in a small pan with the Pastis and cook only until the liquid bubbles and the gooseberries begin to fall. Then serve a little with each fish.
Cook time: 5 mins
Ingredients
- 175g BerryWorld Gooseberries, topped, tailed and sliced
- 1 stick lemon grass, bruised and broken up
- 2 cloves garlic, halved and gently crushed
- 1⁄2 red chilli, deseeded and chopped
- 4tbsp olive oil
- 2tbsp lime juice
- Piece of lime rind
- 1tbsp chopped coriander
- Salt and black pepper
- 8 mackerel fillets
- 4tbsp Pernod or Pastis
Nutrition
| Per 100g | Per Serving | ||
|---|---|---|---|
| Energy (kcal) | 593 | ||
| Sugar (g) | 47 | ||
| Fat (g) | 9.3 | ||
| Saturated Fat (g) | 1.8 | ||
| Salt (g) | 0.5 |
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