As the weather allegedly warms up, market stalls will be filled with locally-sourced fresh fruit. During the spring and summer, I always try to incorporate fresh fruit in nearly every dish I make, the savoury and the sweet. There's something elegant and slightly outrageous about pairing a slab of meat or briny fish with delicate fruit. It's invigorating and it gets your palate going with the way the flavours marry and play off of one another. And that's the best thing about this mackerel dish. It's light and refreshing, perfect for summertime tea in the garden or a light lunch.
For the chili mango salsa
1 teaspoon dried mint
1 tablespoon lime juice
1 fresh large mango, peeled and diced
1 fresh red chili, deseeded and diced
2 spring onions, chopped
pinch of sea salt and cracked black pepper
For the mackerel
2 mackerel fillets, skin on
salt and pepper
low-calorie cooking spray
A portion of wild and basmati rice to serve.
Prepare the rice according to the packet. While it cooks, get on with the rest of the dish.
Mix the mango, chili, spring onions, mint and lime juice in a bowl.
Season lightly with salt and pepper, cover and set aside.
With a sharp knife, cut three or four slashes in the flesh of each fillet, taking care not to entirely slice through the fish.
Season both sides of the fish with a bit of salt and pepper.
Spray the mackerel skin with the cooking spray and pan fry, skin-side down over high heat for about three minutes.
Turn over and cook for a further three minutes or until cooked through.
by Anyonita from http://www.anyonita-nibbles.com/