- ⅓ cup sunflower or sesame oil
- juice of 3 limes
- 1 Tbsp. tarragon
- 1 tsp. salt
- 1 tsp. paprika
- 2 lb. fresh mackerel or sea bass, cut into 1” chunks
- 2 large onions, cut and separated into small wedges
- 12 small truffles [Good luck finding/affording these, so feel free to omit].
- 4 ripe tomatoes, cut into thirds
- 1 green pepper, cut in pieces
- 1 yellow pepper, cut in pieces
- 3 limes, cut in half
- basmati rice and capers
Concoct a spicy marinade of sesame oil, lime juice, tarragon, salt, and paprika. Place the fish chunks in a large dish and marinate in the refrigerator for at least 3 hours.
Skewer the fish, alternating with wedges of onion, tomato, truffle, and green and yellow pepper. Place over hot flame or coals, turning frequently, for about 6–8 minutes, being careful not to overcook the fish. Serve on a bed of basmati rice and capers, and sprinkle with lime juice squeezed by hand.
Makes 4 normal servings.
While what we call mackerel was not present in the Sea of Galilee, a fish closely related was. This is an approximation to what Jewish families of the Galilean region would be eating, and what the resurrected Jesus shared with his disciples on the cited occasion in the Gospel of John.
With the basmati and capers, a serving would contain around 347 calories.
Of course, in the 1st century, the whole fish, head and all, would be served on the stick and not sliced, either. I'm told they're tastier with the head still on.