Equipment
Ingredients
Mackerel
- 250 g mackerel fillets, pin-boned, skin-on
- 10 ml olive oil
- 2 g sea salt, flaky
Coriander and Lime Pickle Dressing
- 40 g lime pickle, mild or hot, Indian style
- 30 g fresh coriander, roughly chopped
- 20 ml lime juice, freshly squeezed
- 1 garlic, peeled
- 45 ml extra virgin olive oil
- 10 g green chili, roughly chopped
- 15 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 402 kcal
- Protein
- 26 g
- Carbohydrates
- 5 g
- Fat
- 31 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 924 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 21 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 66 mg
- Potassium
- 661 mg
- Calcium
- 61 mg
- Iron
- 3.0 mg
- Magnesium
- 47 mg
- Phosphorus
- 325 mg
- Zinc
- 0.8 mg
- Vitamin A
- 326 mcg
- Vitamin C
- 27 mg
- Vitamin E
- 4.4 mg
- Vitamin K
- 64 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 19.5 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.64 mg
- Niacin
- 11.0 mg
- Folate
- 22 mcg
- Water
- 131 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a food processor, combine the lime pickle, fresh coriander, lime juice, garlic, green chili, and extra virgin olive oil. Blitz until it forms a coarse, vibrant paste.
Place the mackerel fillets flesh-side up in a mixing bowl or on a plate. Spoon half of the coriander and lime paste over the flesh, rubbing it in gently. Leave to marinate at room temperature for 15 minutes.
Transfer the remaining paste to a small bowl. Whisk in a splash of water to loosen the mixture into a spoonable dressing consistency. Set aside.
Place a grill pan over high heat and let it preheat until very hot and just beginning to smoke.
Pat the skin side of the mackerel dry with a paper towel. Rub the skin with the standard olive oil and sprinkle evenly with sea salt. Place the fillets skin-side down on the hot grill pan. Cook without moving them for 3 minutes.
Carefully flip the mackerel using a fish spatula. Cook on the flesh side for 1 more minute until just cooked through. The internal temperature should reach 63C or 145F.
Transfer the cooked mackerel to warmed serving plates. Spoon the reserved, loosened coriander and lime pickle dressing generously over the fillets. Serve immediately.
Chef's Notes
- Mackerel is a dark, oily fish that handles aggressive flavors beautifully. The bitterness and saltiness of Indian lime pickle cut right through the richness.
- When buying mackerel, look for bright, clear eyes and stiff, firm bodies. Oily fish degrades faster than white fish, so impeccable freshness is non-negotiable.
- Scoring the skin of the mackerel lightly with a sharp knife before cooking can further help prevent the fillets from curling up when they hit the hot grill.
- Do not marinate the fish for longer than 30 minutes, as the lime juice will begin to cure the flesh (ceviche style) and alter the final cooked texture.
Storage
Refrigerator: 24 hours — Store in an airtight container. Best consumed fresh as mackerel loses texture quickly.
Reheating: Reheat gently in a 150C/300F oven until just warm. Microwave reheating will make the fish rubbery.
Troubleshooting
Fish skin sticks to the grill pan and tears when flipping
Cause: The pan was not hot enough, or the skin was too wet before oiling
Fix: Use a thin, flexible fish spatula to scrape firmly under the skin. If it tears, proceed and serve flesh-side up with extra dressing
Prevention: Ensure the pan is smoking hot, dry the skin thoroughly with paper towels, and oil the fish, not the pan
Dressing is overwhelmingly bitter or salty
Cause: The specific brand of lime pickle used is extremely concentrated
Fix: Stir a small pinch of sugar or a teaspoon of mild honey into the finished dressing to balance the flavor
Prevention: Taste the lime pickle before blending and adjust quantity if necessary
Cultural Context
This dish marries the rich, oily nature of Atlantic mackerel with the intense, complex flavors of Indian condiments. Lime pickle, or nimbu ka achar, is a staple in South Asian cuisine. Traditionally aged in the sun with spices and mustard oil, it offers a tart, bitter, and spicy punch that has historically been used to add life to simple meals, and here serves as the perfect foil for rich seafood.
