FOOD
Grilled Fillet of Cornish Mackerel on Wilted Rocket
with Pomegranate & Honey Dressing
Prep time, under 30 minutes
Cook time, 10 minutes
Get stuck in!
Serves 4
1. Mix together the water and salt until the salt dissolves.
Place all the other dressing ingredients into a bowl and
combine thoroughly and reserve.
Stuff you’ll need…
2 tbsp extra virgin olive oil
4 fresh mackerel fillets, pin boned and cut into two
equal pieces
Salt and freshly ground black pepper
To serve
Large bunch of wild rocket, washed
½ cucumber, peeled and sliced
100g cherry tomatoes, halved
4 teaspoons of water
1/4 teaspoon salt
½ pomegranate, seeded
2 teaspoons honey
1 small shallots, finely chopped
1 tsp Grain Mustard
1 level tsp capers, finely chopped
1/2 red pepper, diced, fairly small
½ large bunch mint, finely chopped
1 tsp red wine vinegar
4 tablespoons extra virgin olive oil
Pinch dried chilli flakes
Salt and freshly ground black pepper
16
2. Heat a frying pan until hot. Add the olive oil.
3. Season the mackerel fillets, and then place skin side
down in the hot frying pan.
4. Cook for 3 minutes, and then turn and cook for a
further 3 minutes on the other side.
5. Remove fish from the pan and place on a tray.
6. To serve - place the rocket, cucumber and cherry
tomatoes in a large bowl. Mix up the dressing and spoon
4 or 5 spoons over the salad and gently mix around the
bowl.
7. Take a small handful of salad and place in the middle
of each plate.
8. Using a fish slice, place a warm mackerel fillet
on each. Spoon the dressing around and serve
immediately.