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Devilled Mackerel with Beetroot & Dill Relish
Cut the mackerel fillets in half then rub the skin side with a little oil and season
Grate the beetroot on a course grater into a bowl, add one tablespoon of olive oil to bind, then add the chopped dill and balsamic to taste. Season with salt and pepper.
Place the mackerel fillets skin side up under a hot grill for about three minutes, then turn over. Spread the flesh side with a generous layer of Dijon mustard and return to the grill for a further two minutes.
Place a pile of the beetroot salad in the centre of your plate and add the fish fillets on top. Serve immediately with the diced tomato and garnish with a sprig of dill.
- 2 mackerel fillets
2 tbsp of Dijon mustard
2 large cooked beetroot (not pickled)
Small bunch of dill, chopped
A drizzle of olive oil
1 tsp balsamic glaze
Half a tomato, diced, for garnish
Pinch of salt and pepper to season
Publication Date: January 28, 2015.