Your fishmonger will fillet mackerel if you ask.
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- 2 fresh mackerel fillets
- Olive oil
- Zest and juice of a lime
- Sea salt and freshly ground black pepper
- With a sharp knife, slash the skin at regular intervals, not cutting all the way through
- Season each side with salt, pepper and lime zest and juice and then drizzle with a little olive oil
- Grill for 5 minutes per side then set aside to rest for 5 minutes
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