Mackerel recheado with kachumber salad

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Step 1

For the paste, grind the cumin and coriander seeds, peppercorns and cloves in a spice grinder. Put this mixture and the other paste ingredients in a food processor and whizz until you have a paste Spread about a teaspoon or less of the paste on the flesh side of one half of a butterflied mackerel fillet, then fold the other half of the fillet over. Take a couple of pieces of kitchen string and tie them around the fish to keep the fillets together. Repeat with the rest of the fish. To make the salad, layer the ingredients in a large shallow dish in the order in which they are listed, finishing with the vinegar and salt. Don't mix the salad, just leave it to stand while you cook the fish. When ready to eat, brush the fish with oil and grill on the barbecue for 2-3 minutes on each side. Serve with the salad