Blackened mackerel with tomato and coriander salsa
This blackened mackerel from Mark Hix is the perfect late-summer dish
Mark Hix, chef-owner of The Oyster & Fish House in Lyme Regis, shares his recipe for blackened mackerel with tomato and coriander salsa
theoysterandfishhouse.co.uk
Serves 4
For the salsa:
- Tomatoes 4 firm, chopped
- Spring onion 1 large, finely chopped
- Fresh coriander a handful, chopped
- Olive oil 2-3 tbsp
- Lime 1, juice and zest
- Salt and freshly ground black pepper
For the blackened mackerel:
- Paprika 1 tsp
- Ground dried thyme 1 tsp
- Cayenne pepper 1 tsp
- Finely ground black pepper 1 tsp
- Finely ground white pepper 1 tsp
- Garlic powder 1 tsp
- Ground cumin 1 tsp
- Olive oil
- Mackerel 2 large or 4 small, filleted and boned
- For the salsa: in a bowl, mix all the ingredients together and season to taste.
- For the blackened mackerel: in a bowl, combine the spices and then transfer to a plate.
- Heat a splash of oil in a non-stick frying pan. Dip the flesh side of the mackerel fillets in the spices, then fry flesh-side down on a high heat for 2-3 minutes until it starts to blacken. Turn the fillets over and cook for another minute or so, depending on thickness.
- Serve the fish on warmed plates with a spoonful of the salsa.
You will need
For the salsa:
- Tomatoes 4 firm, chopped
- Spring onion 1 large, finely chopped
- Fresh coriander a handful, chopped
- Olive oil 2-3 tbsp
- Lime 1, juice and zest
- Salt and freshly ground black pepper
For the blackened mackerel:
- Paprika 1 tsp
- Ground dried thyme 1 tsp
- Cayenne pepper 1 tsp
- Finely ground black pepper 1 tsp
- Finely ground white pepper 1 tsp
- Garlic powder 1 tsp
- Ground cumin 1 tsp
- Olive oil
- Mackerel 2 large or 4 small, filleted and boned
Method
- For the salsa: in a bowl, mix all the ingredients together and season to taste.
- For the blackened mackerel: in a bowl, combine the spices and then transfer to a plate.
- Heat a splash of oil in a non-stick frying pan. Dip the flesh side of the mackerel fillets in the spices, then fry flesh-side down on a high heat for 2-3 minutes until it starts to blacken. Turn the fillets over and cook for another minute or so, depending on thickness.
- Serve the fish on warmed plates with a spoonful of the salsa.
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