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!
Gourmet from the galley! 