No. 18 - Holy Mackerel it's Barbados!

 “Thou shall have a fishy, on a little dishy,

Thou shall have a fishy, when the boat comes in.” 

I’m not the keenest of fishermen, but as I have never been a keen hunter either (I’m more gatherer, if that), fishing is the only way I can catch dinner that has a head and a heartbeat. I don’t consider mussels and razor clams etc. to have neither head nor heartbeat. But what better way to capture the sun, shores and seafood of Barbados, than by trawling off the west coast of Ireland in search of some fresh, flapping fish of our own. Ok, so it’s not exactly comparable, but we do our best.  And sure enough, four hours later we returned with fifteen once lively mackerel, and one whopper fellow (caught by Luke) big enough to make a trout blush. 

Lazing about on a boat all day, wiggling a bit of line and eating a cheese and tomato sandwich also makes fishing a close contender for my favorite sport. The only sport that unfortunately leads to weight gain as opposed to weight loss. Also I hear that it is a sport where women hold a lot of the world records, so we were optimistic that I’d be the star fisherman and catch at least a couple - and that I did. Although I caught two or three mackerel (here fishy fishy fishy fishy didn't seem to work), my finest catch was Luke and Leo (whose line got tangled up with mine numerous times). Two very fine specimens, even if I do say so myself! However don’t worry ladies, there’s plenty more fish in the sea.

Grilled Mackerel

Needless to say the mackerel needs little to nothing done to it. Get your friends and loved ones to gut as many mackerel as you can catch, heads on. About two per person should do it depending on there size. Do nothing else but throw them on the barbeque until nice and blackened. Squirt with lemon juice, salt and pepper. Don’t forget to taste the eyes, although they taste like fish they break apart like dust in your mouth, not too appetizing.

Barbados Curried Sweet Potatoes                 

This is just a little something to accompany the mackerel. This also delivered my ever-increasing desire for a hit of heat (extra hot sauce included), whilst the sweetness of the potatoes goes well with the oily fish. I did a simple green bean and potato salad too. The recipe’s doesn’t feature hear because its just potatoes and beans dressed in lemon, vinegar, olive oil, salt, pepper and mustard, lots of mustard.

Serves 6

5 sweet potatoes

the juice of 1 large orange

2 tbsp brown sugar

2 tbsp ginger powder

2 tbsp curry powder

1 tsp chili powder

Wrap the potatoes in foil and bake for 30 minutes at 180 degrees. While they’re baking combine all of the other ingredients in a bowl.

Cut the potatoes into thick rounds and line an oiled baking dish. Pour over the sauce, cover in foil and bake for a further 20 minutes. Remove the foil continue baking until the top is nice and browned and the flesh of the potato is squidgy.