Grilled Mackerel Fillet, Slow Cooked Red Pepper with Seared Aubergine

Ingredients
  • 4 X 75g mackerel cut into fillets (8 fillets)
  • 2 large red peppers (cut into strips)
  • 1 small onion (sliced finely)
  • 1 teaspoon saffron powder
  • 1 teaspoon honey
  • 1 teaspoon brown sugar
  • 1 tablespoon white wine vinegar
  • 1 aubergine cut into four long pieces
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
Method
  • Make incisions in mackerel skin (this stops the fillets curling up during cooking).
  • Place the mackerel skin-side up on baking tray and drizzle with olive oil and lightly season.
  • Cook under a hot grill for 5 minutes.
  • In a heavy sauce pan, heat 1 tablespoon of olive oil, and add onion and red peppers.
  • Toss over a medium heat for a few minutes.
  • Add sugar, honey, saffron, vinegar and season. Then reduce over heat. If it gets too dry add a little water.
  • Cook for 10-15 minutes.
  • On a very hot pan with a little olive oil, brown the aubergine on both sides and season.
To serve
  • Place the aubergine on a plate. Then add some red pepper and your mackerel.
  • Mix the balsamic and the olive oil together and spoon over the fish.
  • Serve with a crisp salad.

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