Spicy Mackerel with Green Bananas

Name: Spicy Mackerel with Green Bananas
Yield: Serves 2 greedy people
Cuisine: Americas
Ingredients: 2 tomatoes, deseeded and roughly chopped; 1 red onion, roughly chopped; 1 hot red chilli (ideally Scotch bonnet), deseeded and finely chopped; 2 whole mackerel, gutted; leaves from 3 sprigs of thyme; juice of 1 lime; 4 green (unripe) bananas; ½ tsp ground allspice; salt and pepper; 3 tbsp sunflower or groundnut oil; 1 tbsp roughly chopped fresh coriander; lime wedges; 2 garlic cloves, finely chopped

Preparation info

Serves
2
greedy people

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

The best breakfast in the world – just ask any Jamaican. Make it with mackerel fillets if you prefer, but don’t cook them for so long (only about 4 minutes). It’s hard to peel green bananas – here I’m giving you all the banana peeling tips my Granny gave me.

Ingredients

2 whole mackerel, gutted
juice of 1 lime
4 green (unripe) bananas

Americas
Dinner
Pescatarian
Gluten-free
Spicy

Method

Cut the head and tail from the mackerel and cut the body of each into about 3 chunks. Cover with half the lime juice and leave in the fridge for about 30 minutes.
Cut the ends from the bananas, cut through the skin down the edges – north, south, east and west – and then put them in a bowl covered with just-boiled water for 15–20 minutes.
Put the macke