ELECTRIC BLUE FISHING CHARTERS
AROMATIC SPANISH MACKEREL with CHICK PEAS
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Ingredients 1 x 432g can chick-peas, drained Marinade 2 x 5ml spoon (2 teaspoons) curry powder or paste 2 cloves garlic, crushed salt and black pepper 70ml (7 desertspoons) water 2 x 15ml spoon (two tablespoons) sunflower oil 5cm (2”) piece fresh root ginger, finely chopped parsley or coriander to garnish
Serves 4 Method
Lay the fish into a shallow dish. Mix together the marinade ingredients and pour over the fillets. Cover and chill for 15-20 minutes. Spoon the chick-peas into a lightly greased ovenproof dish and lay the fillets on top. Spoon over any remaining marinade mixture. Cover with foil and cook for 15-20 minutes. Remove the foil and cook for a further 10 minutes. Garnish and serve with basmati rice and a selection of chutneys, relishes, mint yoghurt, naan bread or poppadums. Wine
To compliment this try a nice dry table white wine available at all large stores like Publix etc.
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