Spring Mackerel With Sour Grapes And Saffron Salsa Recipes

SPRING MACKEREL WITH SOUR GRAPES AND SAFFRON SALSA

Steps:

• First make the salsa -- combine the onion, garlic, pepper, vinegar and a little salt in a bowl and marinate for the time it takes to prepare the fish.
• Dry roast the saffron threads until they barely darken (don't let them burn).
• Crush the saffron and add it to the marinating salsa in the bowl.
• Mix in the olive oil and the grapes.
• Now for the fish -- rinse and clean the fish.
• Salt both sides and the cavity.
• Dredge through the cornmeal, making sure to get a thorough coating.
• Heat up 1-2 Tbsp oil in the frying pan, then pan fry each fish for 4-6 minutes per side, turning gently to leave the cornmeal coating intact.
• Plate the fish, with the salsa along the side or passed separately.

SPICED MACKEREL ON TOAST WITH BEETROOT SALSA

Steps:

• Mix the beetroot, apple, onion, lemon juice, oil, cumin and coriander together, season well, then set aside while you cook the mackerel. Heat the grill to high. Put the fish onto a sheet of foil on the grill rack, sprinkle over the curry powder, drizzle with oil, then season and rub well into the fish.
• Grill for 4-5 mins until the skin is crisp and the fillets are cooked through; you won't need to turn the fish over. Toast the bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Top with the salsa and mackerel, then pour over any pan juices and eat straight away.

MACKEREL WITH ORANGE & HARISSA GLAZE

Steps:

• Sift flour with smoked paprika and seasoning.
• Roll the mackerel fillets in the sifted flour mixture. Shake off excess flour and set the fish aside in a single layer.
• To make the glaze; put 1 tablespoon of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together.
• Heat remaining olive oil in a frying pan with until very hot. Fry the fish fillets for 5 minutes on the skin side, then on the flesh side.
• When the fish is nearly cooked (it should look firm), pour over the orange and harissa glaze; bring to the boil and allow the liquid to bubble until sticky.
• Sprinkle over the pine nuts and coriander.