I just had a craving for this hot sweet spicy mackerel wrap with a fresh rich creamy avocado guacamole, lime, coriander and a generous glug of my hot habanero sweet chilli jam...
INGREDIENTS
(makes 2)
2 fresh mackerel fillets
Dash of ooil
2 tbsp black and white peppercorns crushed
1 lime juiced
2 small flour tortillas
1ripe avocado
1 clove of garlic grated
Small handful of coriander
Small handful of watercress
Few shavings of courgette
3 cherry tomatoes halved
1 red chilli de- seeded and sliced
Hot sweet chilli jam
Place a non-stick pan on a medium high heat, rub the mackerel fillets with the oil and season with salt and the crushed peppercorns. Place skin down in the hot pan, don't be tempted to turn the fillets for a minute or so, as you want the skin to become crispy and full of that gorgeous flavour. When you turn the fillets after 30 seconds turn off the heat and leave to finish cooking.
Scoop out all the avocado in to a bowl, mash with a fork and add some lime juice, a good pinch of salt and the grated garlic. Take your flour tortilla and spoon on some of the avocado, top with a little of the chilli jam and watercress, place a mackerel fillet on top and then load the courgette shavings, sliced chillies, coriander and cherry tomatoes, finish off with an extra drizzle of your hot sweet chilli jam and an extra squeeze of lime juice. Roll up your tortillas, tucking in the bottom end to keep all the juices from dripping out and enjoy.
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