A recipe adapted from Levi Roots' Spice It Up cookbook that takes mackerel to a new level. The oil in the fish help the mackerel to stand up to the chilli and the allspice with the thyme perfectly complimenting it. The oranges and onion add a sweet note to an otherwise spicy dish. I serviced this with the same rice dish from my Coconut and Vanilla Pork recipe from the same cookbook. I paired this with a Meantime IPA.
2 red Chillies, deseeded and finely chopped
6 Allspice berries
6 black Peppercorns
1 1/2 tsp ground Cinnamon
Salt & Pepper
1 Orange, cut into thick slices
2 Onions, cut into wedges
2 tsp light brown Sugar
3 sprigs lemon Thyme
2 Bay leaves
2 Mackerel, butterflied or filleted
squeeze of Orange juice
Pre-heat oven to 170 degrees. Grind the chillies, allspice, peppercorns and 1 tsp of salt until fine. Add the cinnamon and a bit of oil to make a loose paste. Brush the orange slices and onions with some of the paste and roast them in the oven for 20 minutes until the onions are tender.
Ensuring your fish is dry, add three diagonal cuts into the skin side of the fish. You may need to pinch the fish slightly to do this if it's too slippery. Add the paste into the crevices and all over the fish.
Take your dish out of the oven, and sprinkle sugar over the oranges and onions, then add the lemon thyme and bay leaves over the top. Lay the mackerel slices over the top of the oranges and onion. Drizzle the fish with olive oil, and the orange juice, add a sprinkle of salt to season as well. Return in the oven to grill for another 10 minutes.
Serve over spicy rice.