Chef John Mcfadden - Spanish Mackarel | Life on the Pass

Ingredients

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