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Pan-fried mackerel fillets with a beetroot salsa
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250g pack Waitrose Baby Beetroot In Mild Malt Vinegar, finely diced
½ green pepper, finely diced
1 shallot, peeled and finely chopped
2 tbsp chopped coriander
1 tbsp grated hot horseradish
Juice of 1 lemon
50ml olive oil
8 mackerel fillets
1 tbsp butter
1 tbsp sunflower oil
1. Stir together all of the ingredients except the mackerel, butter and sunflower oil. Cover and set aside.
2. To cook the mackerel, warm a non-stick pan containing the butter and sunflower oil. Season the mackerel fillets, then fry in 2 batches over a medium to high heat for around 3 minutes on each side. The skin should become beautiful and crispy.
3. Serve the mackerel dressed with the salsa and a green salad.
Typical values per serving:
This recipe was first published in Thu Sep 25 11:05:21 BST 2014.