Serves 2 as main course, 4 as a snack
1 ripe avocado, halved and pitted
2 mackerel fillets, pinboned
4 small flour tortillas
1/4 cup sour cream
A few sprigs of fresh cilantro, leaves picked
Hot chile sauce (optional)
1 green or yellow zucchini
4 asparagus spears
2 large scallions, trimmed and thinly sliced
2 radishes, cut into matchsticks
1 fresh, red chili, seeded and minced
Juice of 1 lime
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Light your grill or get your grill pan screaming hot. To make the salad, shave the zucchini into long ribbons with a speed peeler (if it’s a big one, you’ll want to avoid the fluffy seedy center) and put them into a large bowl. Do the same with the asparagus spears – you will need to lay them on a board to do this, as it is a bit fiddly to hold them and shave! Add the asparagus to the bowl with the scallions, radishes and most of the chile. Squeeze over the lime juice; add a good lug of extra virgin olive oil and season well with salt and pepper. Gently toss everything together using your hands – this will give you a beautiful salad base. Put to one side.
Scoop your avocado flesh into a bowl and mash it up with a fork along with the juice from 1 of your limes and a good pinch of salt and pepper. Put this to one side while you prepare the fish.
Drizzle some extra virgin olive oil over your mackerel fillets and add a generous pinch of salt – putting extra oil on the skin side of each filet to prevent the fish sticking to the grill or pan. Put the fillets, skin side down, or your hot grill or pan and cook for 2 minutes. Turn over and give them another 2-3 minutes, until cooked through. Pop your 4 tortillas on the grill next to the fish, or in a hot dry frying pan for a few seconds to warm them.
To serve, spoon a quarter of the avocado mixture into the middle of each tortilla and top with a spoonful of sour cream. Break each of the mackerel filets in half – removing any bones you see as you go – and divide between your tortillas. Toss the salad one last time and put some on top of the fish. Scatter over some cilantro leaves, your remaining chile, and a few drizzles of hot chile sauce if you fancy. Definitely give each one a good squeeze of your remaining lime, then roll your tortillas up (make sure you close the ends so it doesn’t all drip out!).
From JAMIE'S AMERICA by JAMIE OLIVER. Published by Hyperion. Available wherever books are sold. All Rights Reserved.