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    Mackerel with Orange, Carrot and Pomegranate

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    Mackerel with Orange, Carrot and Pomegranate

    This light salad makes a perfect accompaniment to the full-flavoured mackerel, with enough zestiness to cut through the oiliness of this lovely fish.

    • Nut Free
    • Milk Free
    • Preparation time: 15 minutes
    • Cooking time: 12 minutes to 14 minutes
    • Total time: 27 minutes to 29 minutes 30 minutes

    Serves: 4

    Ingredients

    • 1 tbsp olive oil
    • Juice of 1 essential Waitrose Lemon
    • 2 large essential Waitrose oranges, segmented
    • 120g pack Waitrose Pomegranate seeds
    • 4 medium Cornish mackerel filleted (from the fish counter), or 8 frozen Waitrose Mackerel Fillets defrosted
    • 3 medium essential Waitrose Carrots, grated
    • 2 tbsp Cooks' Ingredients Japanese Rice Vinegar
    • ½ x 20g pack fresh mint, finely chopped

    Method

    1. Preheat the barbecue or grill. Lightly score the skin of each mackerel fillet a few times. Mix together the olive oil, lemon juice and seasoning, and spread over the fish, rubbing into the cuts.
    2. If cooking on a barbecue, ensure that the coals are glowing red under a thin layer of ash before you start cooking. Place the mackerel on a rack (skin side up) and cook under a medium grill for about 4-6 minutes, until the skin is crispy and the flesh is cooked through.
    3. Make the salad by combining all the remaining ingredients together with some seasoning (add the mint at the last minute to prevent it from turning black). Serve the mackerel with the salad, together with some chunky wholegrain bread.

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    Cook's tips

    If you want to cook the mackerel whole, follow the recipe but score the skin on both sides and grill for 6-7 minutes each side.

    Drinks recommendation

    This dish needs a white wine with plenty of flavour and zesty crispness to match the salad. Try the Domaine de Plantérieu 2008 Vin de Pays des Côtes de Gascogne, France.

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    5 stars