An inexpensive fish is marinated to give the impression of a luxurious first course in Mexican style.
ingredients
serves 6
1 2/3 cups lemon juice
1 dried red chilli, stalk and seeds removed
2 large onions, thinly sliced in rings
1/2 garlic clove, finely chopped
salt
freshly ground black pepper
3 large mackerel, filleted and cut into
1 inch wide strips
lettuce leaves
1 fresh red chilli, seeded and cut into strips
method
1. Pound the dried chilli in a mortar with a pestle. Mix it together with the lemon juice, onion rings, garlic and seasonings in a shallow dish.
2. Add the mackerel pieces and turn to coat them in the marinade. Cover the dish and marinate for about 6 hours.
3. Drain the fish and divide between six serving plates. Garnish with lettuce, the onion rings from the marinade and the strips of red chilli.
4. Add seasonal vegetables, if liked.
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more information
Reserve the marinade and use it, diluted in the proportion of 1:2 with water, as a court bouillon for poaching fish. It can also be used, diluted, to make a fish-based Greek egg and lemon soup.
