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.

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Blackened mackerel with tomato and coriander salsa

This blackened mackerel from Mark Hix is the perfect late-summer dish

Added on September 8, 2023

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

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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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.

Mackerel

‘Mackerel is a beautiful fish but needs to be really fresh,’ says Mark. ‘It's great at taking on flavours and spice is a really good fit, especially with the freshness of the tomato salsa.’