I’ve been trying to up my fish intake recently, I’m on holiday so can make more of an effort to get down to the fish mongers and see what is on offer. Mackerel is one of my favourite fish. It’s full of flavour, packed with healthy omega 3s and a reasonable price. This is a fresh summery way to serve this rich fish and would work well packed up for lunch as well. The mango and lime cut through the oily meat of the fish and the flavours meld perfectly with the light quinoa grains. So, errr, yeah, it tastes good, OK? Try it…
- 2 mackerel, filleted and boned
- 1 large mango
- A ramekin full of quinoa
- A handful of coriander
- A handful of mint
- 1 or 2 spring onions
- 1/2 a lime
Cook your quinoa following the instructions on the packet or check out these instructions here. Peel and chop your mango into little chunks (about 1/2 cm dice), finely chop your spring onion, coriander and mint and mix together with the quinoa. Squeeze in the juice of half a lime, season and spoon onto plates.
Heat a dry pan. Oil your mackerel fillets and place in the searing hot pan skin down. Cook until for a couple of minutes or until the fish is almost cooked through then flip and cook for a further minute. Sit the fillets on top of the quinoa salad and serve.