• 2 large or 3 medium mackerel, cleaned
  • 2 limes
  • salt and pepper, to taste
  • 1 bunch scallions
  • 14 ounce can coconut milk
  • 2 cloves garlic, minced
  • 2 or 3 medium tomatoes, fresh, frozen or canned, roughly chopped
  • 1 sweet red pepper, chopped
  • 1–3 jalapeno peppers, chopped
  • 1 habanero pepper, minced
  • hot pepper sauce, to taste
  • 1 teaspoon olive oil, for the pan

Preheat the oven to 400 degrees.

Rinse mackerel and pat dry. Squeeze one of the limes all over the mackerel inside and out, rub with coarse salt and freshly ground pepper, and allow to rest while you prepare the sauce.

Chop the scallions and put the whiter parts into a middle-sized saucepan; reserve the greener parts for later. Add to the pan the coconut milk, garlic, tomatoes, and all the peppers, and bring to simmer. Cook on medium-low for about 15 minutes, or until tasty and somewhat reduced. Season with salt, pepper, and hot pepper sauce.

Wipe the mackerel dry and place into a lightly oiled baking dish. Pour the spicy sauce over and pop in the oven. Bake until edges of fish are a little crispy, and the flesh of the fattest part is done to your liking when you prod it, 15 to 20 minutes, depending on the size of the fish. Scatter with reserved scallions and squeeze over the remaining lime.

Serves 4, over rice.

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