Chef John Mcfadden – Spanish Mackarel

Spanish Mackerel, smoked corn, black bean & avocado salsa, pickled cucumber & batch no 5 habanero.


  • 4 x 200g Spanish Mackerel fillets or 100g for an entrée portion
  • 25ml x oil
  • 30g x butter
  • Lime juice
  • Seasoning

For the salsa

  • 1 x juice lime & zest
  • 1tsp x garlic powder
  • 1tsp x smoked paprika
  • 2ea x avocado, seeded peeled and diced finely
  • 2ea x corn cob, smoked and charred on bbq (remove kernels)
  • 400g x cooked black beans
  • 1ea x small Spanish onion finely diced
  • ½ bch x chopped coriander
  • 1tsp x batch no 5 habanero sauce
  • Salt pepper

Combine all ingredients together, season and adjust accordingly. Add more lime juice or hot sauce if you wish.

Pickled cucumber (can be done in advance)

  • 2ea x Lebanese cucumber (sliced thinly) set aside
  • 250 ml x water
  • 2tblsp x sugar
  • 1/3 cup cider vinegar
  • 1 tsp x salt
  • 1tsp x coriander seeds
  • 1ea x green shallot sliced
  • ¼ bch x picked dill
  • ¼ bch coriander picked

Apart for the cucumbers & dill add all the ingredients together and heat until sugar is dissolved. Place cucumber into a jar and layer with the dill. When liquid is semi cooled pour over cucumbers and place in fridge overnight.


Batch no 5 habanero mixed with batch no 5 aioli For the fish, score the skin and season. Heat pan, add oil and cook skin side down for 4 minutes. Turn and cook flesh side down for 3 minutes. Turn back over with skin side up, add butter and lime juice and coat the fish with the pan juices. Make sure fish is cooked. Remove and ready for plating.