Atlantic Horse Mackerel / Scad

BIN: Trachurus trachurus
Fr: Chinchard
GER: Bastardmakrele / Stöcker
IT: Suro / sugarello
ESP: Jurel / chicharro
CRO-SRB: Šnjur / šarun
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Ingredients (for 2):

Grilled fish:
2 x 400g whole horse mackerel

Portuguese piri piri sauce:
1 large bell pepper
1 red onion
5 bird’s eye chillies
Grated zest of 1 lemon
4 garlic cloves
1 tsp smoked paprika
1 tsp oregano
1 bay leaf
90ml lemon juice
60ml cider vinegar
60ml olive oil
Chopped coriander
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Recipe:

1. Prep and fillet the fish as shown in this reel, producing two butterfly fillets.

2. Piri piri sauce: clean the peppers and char with the onion under the grill. Peel off the skin and mix the veg in the blender with garlic, chillies, spices, 2/3 of the lemon juice, half the vinegar and half the lemon zest.
Add bay leaf and simmer for 20 minutes. Add remaining lemon zest and juice, vinegar and olive oil. Emulsify and chill in the fridge. Add coriander upon serving.

3. Grilled fish: oil the skin side of the mackerel and season well with salt. Place on a smoking hot griddle pan and grill until the meat is close to being cooked through (6-7 minutes). Flip onto a plate and serve with piri piri sauce. Enjoy :))