Equatorial Guinea-style Marinated Mackerel

Ingredients

In the Equatorial Guinea adaptation, we have incorporated local tropical fruits and spices to infuse the mackerel with the flavors of the region. Additionally, the grilling technique adds a smoky char that enhances the overall taste of the dish. We alse have the original recipe for Carapaus alimados, so you can check it out.

• 4 mackerel fillets 4 mackerel fillets
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons orange juice 2 tablespoons orange juice
• 1 tablespoon pineapple juice 1 tablespoon pineapple juice
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon olive oil 1 tablespoon olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the lime juice, orange juice, pineapple juice, soy sauce, olive oil, minced garlic, grated ginger, paprika, cayenne pepper, ground coriander, salt, and pepper.
2. 2.
   Place the mackerel fillets in a shallow dish and pour the marinade over them. Ensure the fillets are fully coated. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the mackerel fillets from the marinade and place them on the grill. Cook for 4-5 minutes per side, or until the fish is cooked through and has a slight char.
5. 5.
   Remove the mackerel from the grill and garnish with fresh cilantro.
6. 6.
   Serve the Equatorial Guinea-style Marinated Mackerel with a side of plantains or yam for a complete and satisfying meal.

Treat your ingredients with care...

• Mackerel — Ensure the mackerel fillets are fresh and have been properly cleaned before marinating.
• Lime, Orange, and Pineapple Juice — Use freshly squeezed juice for the best flavor.
• Soy Sauce — Opt for a gluten-free soy sauce if you have dietary restrictions.
• Garlic and Ginger — Finely mince the garlic and grate the ginger for optimal distribution of flavors.

Tips & Tricks

• For an extra kick of heat, add more cayenne pepper or a chopped chili pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of cayenne pepper.
• Marinating the mackerel for longer than 1 hour will intensify the flavors.
• Serve the marinated mackerel with a squeeze of fresh lime juice for an added burst of citrus.
• If you don't have access to a grill, you can also cook the mackerel fillets in a hot skillet or bake them in the oven.

Serving advice

Serve the Equatorial Guinea-style Marinated Mackerel as a main course alongside a side of plantains or yam. Garnish with fresh cilantro and a squeeze of lime juice for a vibrant and refreshing meal.

Presentation advice

Arrange the grilled mackerel fillets on a platter, garnish with fresh cilantro, and serve with the side of plantains or yam. The vibrant colors of the dish will make it visually appealing.