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Grilled Mackerel with Garden Egg Sauce
Grilled Mackerel with Garden Egg Sauce
Ingredients
- 2 medium-sized fresh mackerel — cleaned, gutted, cut into fillets or steaks
- 1 tbsp olive oil — for grilling
- 1 tsp garlic powder or minced garlic
- 1 tsp ginger powder or fresh grated ginger
- ½ tsp turmeric — anti-inflammatory + blood sugar support
- ½ tsp black pepper
- Pinch of salt — optional, or low-sodium alternative
- Garden Egg Sauce:
- 4 –5 garden eggs — African eggplants – boiled and peeled
- 1 medium onion — chopped
- 2 tbsp crayfish — ground, optional
- 1 tbsp olive oil or canola oil
- 1 small fresh tomato — blended, optional for mild flavor
- 1 chili pepper — optional, if tolerated
- 1 handful spinach or scent leaves — chopped, for freshness
- Pinch of salt to taste
Instructions
- 1Prepare Mackerel:
- 2Rub fish with olive oil, garlic, ginger, turmeric, black pepper, and a little salt.
- 3Grill on a charcoal grill, oven grill, or non-stick pan for 5–7 minutes per side until golden and cooked through.
- 4Prepare Garden Egg Sauce:
- 5Boil garden eggs until soft, peel, and mash/blend into a coarse paste.
- 6Heat olive oil in a pan, sauté onions until fragrant.
- 7Add blended tomato and chili, cook for 5 minutes.
- 8Stir in crayfish, mashed garden eggs, and simmer for 10 minutes.
- 9Add spinach/scent leaves last, stir gently, and remove from heat.
- 10Serve:
- 11Plate grilled mackerel alongside garden egg sauce.
- 12Serve with a small portion of unripe plantain, millet, or brown rice (optional) for a balanced diabetic-friendly meal.