Spicy Roast Spanish Mackerel with Lime-Forward "Chimichurri-ish" Sauce 🍋🌶️

This recipe is a killer combo: perfectly juicy roast fish, seasoned with deep earthy spices, complemented by a super-fresh, garlicky, and spicy lime-forward sauce inspired by classic chimichurri.

🕒 Prep Time: 30 minutes | Cook Time: 4–10 minutes

🛒 Ingredients

For the Mackerel & Marinade:

• 500g Spanish Mackerel Cutlets

• ½ tsp Cumin Powder

• ½ tsp Coriander Powder

• ½ tsp Turmeric

• ½ tsp Chilli Powder

• 1 tbsp Olive Oil

• Salt & Black Pepper (To taste)

For the Chimichurri-ish Sauce:

• 2 cloves Garlic

• 1 small Shallot

• 1 Bird’s Eye Chilli (or substitute with preferred chilli for heat level)

• 1 Lime (Juiced)

• Small bunch of fresh Herbs (Parsley and Chives recommended)

• ¼ cup Extra Virgin Olive Oil

• Salt & Black Pepper (To taste)

🔪 Instructions

1. Marinate the Fish In a medium bowl, combine the mackerel cutlets, cumin powder, coriander powder, turmeric, chilli powder, olive oil, salt, and pepper. Rub the spices thoroughly into the fish. Cover and allow the fish to marinate for 20–30 minutes.

2. Prepare the Sauce While the fish marinates, prepare your sauce. Finely dice the garlic, shallot, Bird’s Eye Chilli, and fresh herbs (parsley and chives). The finer the dice, the better the flavor integration. Combine the diced ingredients with the fresh lime juice and the extra virgin olive oil. Season generously with salt and pepper to taste. Set aside.

3. Cook the Mackerel (Griddle or BBQ) Preheat your cooking surface:

• Cast Iron Griddle: Preheat for 5–10 minutes until hot. Cook the fish at a high temperature (250°C – 300°C) for 5–10 minutes, depending on thickness.

  
  

• BBQ: Cook the fish directly on the grill for 4–6 minutes until cooked through and nicely charred.

4. Rest and Serve Once cooked, remove the fish from the heat and allow it to rest for 5 minutes before serving. This keeps the mackerel juicy. Arrange the mackerel on a platter and generously dress it with the fresh, spicy Chimichurri-ish sauce.