Grilled mackerel fillets with sweet and tangy beetrootDifficulty: Simple
A light supper for one, or starter for two. Happened to have some mackerel fillets and a few steamed beetroot and wondered if they would be a good combination. Glad to report they were – both in taste and texture. Very quick and easy to prepare.
Cooked beetroot (steamed)
2 fresh mackerel fillets
Dark soy sauce
Third of red onion, finely sliced
2 tsp olive oil
Red wine vinegar
Cress or micro herbs (optional)
Wasabi paste (optional)
- Slice the beetroot and lay evenly on a plate. Cover with the sliced red onion.
- Mix the honey, red wine vinegar, soy sauce – about half tbsp of each – and half tspn wasabi (if using)
- Pop the mackerel fillets under a hot grill, skin side up. Cook for 3 mins until skin is blistered. No need to cook the underside.
- Put the mackerel on top of the beetroot and garnish with cress or micro herbs. Season with salt and pepper.