Jamie's American Redondo Mackerel Fillett Wraps

For the wrap
1 ripe avocado, halved and stoned
2 limes
2 mackerel fillets, pinboned
4 small flour tortilla wraps
4 tablespoons soured cream
a few sprigs of fresh coriander, leaves picked

Optional:
hot chilli sauce, to serve

For the salad
1 green or yellow courgette
4 asparagus spears
2 large spring onions, trimmed and finely sliced
2 radishes, cut into matchsticks
1 fresh red chilli, deseeded and finely chopped
juice of 1 lime
extra virgin olive oil
sea salt and freshly ground black pepper

Wine suggestion:
French dry white – a Riesling from Alsace

Light your barbecue or get your griddle pan screaming hot. To make the salad, shave the courgette into long ribbons with a speed peeler (if it's a big one you'll want to avoid the fluffy seedy centre) 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 spring onions, radishes and most of the chilli. 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 fillet to prevent the fish sticking to the barbecue or pan. Place the fillets, skin side down, on your hot barbecue or griddle pan and cook for 2 minutes. Turn over and give them another 2 to 3 minutes, until cooked through. Pop your 4 tortillas on the barbecue next to the fish, or in a hot dry 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 soured cream. Break each of the mackerel fillets 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 coriander leaves, your remaining chilli and a few drizzles of hot chilli 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!).