We caught a couple of mackerel just out from Undine Cay. The first, which I used for this recipe, was a spotted mackerel which Dwayne filleted. We arrived at Hope Island in time for lunch so I cooked up a couple of fillets and served the with a salsa style salad. This was simple and very delicious.

To make the salad I mixed diced pineapple, tomato, red onion, red chilli with corn kernels and the juice of one lime.

I coated the mackerel fillets with Cajun spices and fried them in canola oil.

 The Cajun spice and the fruity flavour of the salad were amazing together. Yummo!