5. Grilled mackerel with tomato salad
Mackerel is Scotland’s most abundant species. With its strong, unique flavor the species continues to grow in popularity around the world.
This oil-rich fish is a healthy choice for consumers, as it is high in omega-3s and other vitamins and minerals, including vitamins B6 and B12. In fact, mackerel has nearly twice the amount of omega-3s that Scottish salmon contains.
Despite its wide popularity, mackerel shoals can be found in abundance, especially in the autumn (September to November) and winter (January and February) months. If mackerel is not sold and eaten fresh on the day of catching, it must be frozen, smoked, or canned.
Ranging in size from 200-800 grams, mackerel has a distinct, bullet-shaped body, with silvery-blue skin and dark, wavy stripes. What really sets this fish apart, however, is its versatility. Highly rated in Japanese culture, mackerel is great for smoking, and it also makes for a nutritious, delicious pâté. Its rich flavors work beautifully with a range of other flavors, including sharp sauces such as citrus.
Grilled mackerel with tomato salad (serves 4)
Ingredients:
- 4 Mackerel fillets
- 25ml Rapeseed oil
- pinch sea salt
- pinch black pepper
For the tomato salad:
- 300g Heirloom tomatoes (sliced)
- 1 Red chili (finely diced)
- ½ Red onion (finely diced)
- 1 Lime (juice and zest)
- 50ml Extra virgin olive oil (preference is Greek)
- pinch Sea salt
- pinch Freshly ground black pepper
- 20g Red vein sorrel leaves
Method:
- For the tomato salad, mix together the chili, onion, lime juice and zest, olive oil, salt and pepper and add in the sliced tomatoes and gently mix to ensure the tomatoes are coated in the dressing. Set aside until required.
- For the mackerel coat each fillet in the rapeseed oil and season with salt and pepper. Place on flat metal tray and slide under a preheated grill set to its hottest setting. Cook for 4-5 minutes until the mackerel skin starts to color and blister. No need to flip the fillets over; the heat from the grill will be enough to cook them all the way through.
- To serve, mix the sorrel leaves through the tomato salad and place a large spoonful of the salad to the side of a serving plate. Remove the mackerel from the grill and place a fillet on each plate next to the tomato. Serve while the mackerel is still hot.
