Achiote mackerel tacos
Mackerel is a fish that works well with strong flavours. A rich oily fish that seems to shine with the tart annato and sweet orange flavours in the rub and marinade. I tend to keep the rub and marinade separate in this recipe as the fruit juices will cook the fish, so you just want a light pickle effect. Chargrilling on the BBQ adds a nice smoky hit for extra flavour.
2 mackerel filleted, skin removed and pin boned
Rub
15g annato seeds
5g cloves
10g cumin seeds
5g pimenton whole
2cm piece cinnamon
5g black peppercorns
10g oregano
5g sea salt
2 cloves garlic finely chopped
In a dry pan on a low heat roast off the cloves, peppercorns, cumin, cinnamon and pimenton for 5 minutes
Transfer to a mortar and pestle with the salt, garlic and oregano and grind to a fine paste
Liberally apply the rub to the mackerel fillets and leave to marinade in the fridge for a minimum of 4 hours or overnight if possible
Marinade
50ml orange juice
Juice of 1 lime
10ml rapeseed oil
Mix together and pour over the mackerel fillets about an hour before cooking
Set your BBQ up for direct cooking at 220c
If using a cast iron griddle, ensure it has been well seasoned
Ensure that the griddle that you intend to use has been heated for a while
Before putting the fish on pour some oil onto half a potato or onion and rub over the griddle, this ensures that the fish is less likely to stick
Char the fish quickly on both sides, about a minute will suffice
Serve on tortillas with sour cream and lime pickled onions
.jpg "Kamado Joe - Joe Junior review")
0 comments