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4 Spanish Mackerel cutlets approximately
200g each, brushed with olive oil 3 tblspn fresh orange juice and lemon juice
5 tblspn olive oil
2 oranges, cut into segments, pith and membranes removed
1 tblspn oregano, chopped Salt and pepper to taste
Method
Preheat char grill or hot plate.
Barbecue cutlets until just cooked (until opaque / flakes), turning steaks once only. Season with salt and pepper to taste.
Warm citrus juices, salt and pepper in a small saucepan on barbecue.
Gradually whisk in olive oil. Add oregano and orange segments. Warm through. Cut cutlets into large chunks and gently toss with warm vinaigrette.
Serves 2-3
Cooking Tips and Alternatives
Tuna steaks can be used for this recipe (cooked to your liking, from pink in the centre to well done).
Other Species that can be used for this recipe:
Tuna, King Salmon, Cod, King Fish, Snapper, or any thick firm filllet.
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