Devilled Mackerel with Beetroot & Dill Relish

A deliciously different way to enjoy fresh mackerel fillets.

  1. Cut the mackerel fillets in half then rub the skin side with a little oil and season
  2. 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.
  3. 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.
  4. 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.

With thanks to Fish is the dish

Details:

  • Author: Fish is the dish
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 2

Ingredients:

  • 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