4 mackerel, cleaned
3 teaspoons coriander seeds
3 teaspoons allspice berries
3 teaspoons green peppercorns
3 teaspoons cumin seeds
3 tablespoons white wine vinegar
1-2 drops of Tabasco sauce
1-2 drops of Angostura bitters
1-2 drops of Worcestershire sauce
55g (2oz) butter or margarine
chilli flowers, lime or lemon slices, to garnish
Grind the spices using a pestle and mortar or place in a plastic bag and crush with a rolling pin.Mix the vinegar, Tabasco, bitters and Worcestershire sauce together in a small bowl and stir in the crushed spices.
Make 3 diagonal cuts on one side of the fish and brush with the spice mixture. Leave to marinate in a cool place for about 1 hour.
Melt the butter or margarine in a large shallow pan until sizzling. Fry the mackerel for 5-6 minutes until the spices have turned black. Turn the fish over and cook for a further 2-3 minutes. Alternatively this dish could be cooked on the BBQ.