Grilled Mackerel with Cassava

Instructions

1. 1

   Pat the mackerel fillets dry with paper towels and score the skin lightly in a crosshatch pattern. Season both sides with half the sea salt and black pepper.

   Tip: Scoring the skin helps it crisp up beautifully on the grill.

2. 2

   In a small bowl, whisk together 3 tablespoons of olive oil, lime juice, minced garlic, cilantro, chili flakes, and honey to create the glaze. Set aside.

   Tip: Prepare the glaze while the grill heats to save time.

3. 3

   Heat vegetable oil in a deep pan to 170°C. Working in batches, fry the cassava batons for 8-10 minutes until golden and crispy. Drain on paper towels and season with remaining salt and pepper.

   Tip: Don't overcrowd the pan; fry in two batches for crispier results.

4. 4

   Brush the grill grates with the remaining olive oil and preheat your grill to medium-high heat (about 200°C).

   Tip: Oiling the grates prevents the delicate fish from sticking.

5. 5

   Place mackerel fillets skin-side down on the grill for 5-6 minutes without moving them, allowing the skin to become crispy and char slightly.

   Tip: Resist the urge to flip early; patience yields the best skin texture.

6. 6

   Carefully flip the fillets and brush the flesh side generously with the cilantro-lime glaze. Grill for another 4-5 minutes until the flesh is cooked through and flakes easily.

   Tip: The flesh should be opaque and reach an internal temperature of 65°C.

7. 7

   Transfer the grilled mackerel to a serving platter and drizzle any remaining glaze over the top. Arrange the crispy cassava chips alongside.

   Tip: Serve immediately while the mackerel is still warm and the cassava is at its crispiest.

8. 8

   Garnish with fresh cilantro leaves and lemon wedges, and serve hot.

   Tip: A squeeze of fresh lemon just before eating brightens all the flavors.