Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Scomber Japonicus)


(Rastrelliger Kanagurta)

Indian mackerel

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Serves 4
Preparation time less than 30 minutes
Cooking time 10 to 30 minutes


  • 8 mackerel fillets
  • 85g/3oz butter, softened or melted
  • 1 heaped tbsp hot smoked paprika
  • sea salt
  • 2 limes, cut into wedges


  1. Cut 3 slashes in each fillet and place in a shallow dish.
  2. Stir the paprika and salt into the butter and rub well into the flesh making sure it gets into the slits. Leave to infuse for 15-20 minutes
  3. Place under a hot grill or on the BBQ until just cooked.
  4. Serve with wedges of lime.

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