Blackened mackerel with tomato and coriander salsa

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

1. For the salsa: in a bowl, mix all the ingredients together and season to taste.
2. For the blackened mackerel: in a bowl, combine the spices and then transfer to a plate.
3. 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.
4. Serve the fish on warmed plates with a spoonful of the salsa.