Fish is the Dish Fish is the Dish

Devilled Mackerel with Beetroot and Dill Relish

Prep time: 5 minutes Cooking time: 6 minutes Serves: 4 Skill level: Easy Peasy Recipe by: Seafood Scotland

A flexible dish which would work as a starter as well as a main course

The method

  1. Brush the mackerel fillets on the skin side with a little oil, then rub in with your fingertips and season.
  2. Grate the beetroot on a coarse grater into a bowl. Add the olive oil to bind, then drizzle over the dill and balsamic glaze to taste. Mix gently and season with salt and pepper.
  3. Place the mackerel fillets, skin side up, under a hot grill for about 3 minutes, then turn over. Spread the flesh side with the Dijon mustard and return to the grill for a further 2 minutes.
  4. Place a pile of the beetroot salad in the centre of each plate and top with the mackerel fillets. Serve immediately with the diced tomato and a sprig of dill to garnish.
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