Try a little spice to wake up a seafood dish.
Grilled Mackerel Fillet with Apricot and Chili Blan Tjang
2 Whole Mackerel Filleted
2 Heaped Tbsp of good Apricot Jam
1 or 2 Chilies chopped
500 ml White Wine Vinegar
2 cloves of Garlic chopped
To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over once during cooking. Once cooked remove the Mackerel and place on a baking tray.
Spread the Blan Tjang mix over the Mackerel and place under the grill for 4-5 minutes until a nice glaze appears and the fish is just cooked, don’t over cook, and make sure it’s still nice and moist.