Mackerel - 2 (15oz) tins
Lime Juice - 1/4 cup
Coconut Oil - 1/3 cup
Onion - 1/2 cup (finely chopped)
Pimento Pepper - 1/2 cup (finely chopped)
Garlic - 1 tbsp (finely chopped)
Scotch Bonnet Pepper - to taste (finely chopped)
Fine Thyme - 3 sprigs
Diced Tomato - 1 lb to 1 1/2 lbs
Chive (Scallions) - 1/4 cup (finely chopped)
Chadon Beni (Culantro) - 1/2 cup (finely chopped)
Granulated Sugar - 2 tbsp (optional)
Water - 1 cup (optional)
Salt - to taste
Black Pepper - to taste
Drain water from tins.
Remove spine and fine bones from mackerel.
Squeeze/pour lime juice over mackerel and set aside.
Heat sauce pan over medium heat.
Once hot, add oil.
Once oil is heated, add onion, pimento, garlic, pepper and fine thyme.
Allow to cook for 2 minutes.
Add tomato, chive, chadon beni, sugar and water.
Mix in well.
Reduce heat to low to medium, cover and allow to cook for 5 minutes.
Remove cover, stir and gently mash tomatoes with the back of your spoon.
Cover and allow to cook for an additional 5 to 10 minutes.
Add mackerel and allow to cook until the sauce thickens and reaches your desired consistency.
Add salt and black pepper.