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Griddled mackerel with a courgette and bean salad
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Total Time:
15 minutes
Bright and flavorful summer mackerel salad.
Ingredients:
  • 3 courgettes
  • 400 g tinned black-eyed beans drained
  • 1 fresh red chilli deseeded and finely chopped
  • 1 small bunch fresh mint leaves picked and chopped
  • 4 fresh mackerel fillets from sustainable sources, ask your fishmonger
  • extra virgin olive oil
  • sea salt
  • 1 lemon halved
Instructions:
  • Preheat a griddle pan on high heat until smoking hot. Use a speed peeler to slice courgettes into thin ribbons. Grill courgette slices until softened and slightly charred, in batches if necessary. Combine courgettes with drained beans, chili, and mint in a bowl. Rub mackerel fillets with olive oil, salt, and pepper. Grill skin side down for 3 minutes until crispy, then turn and cook for 2 more minutes. Dress courgettes and beans with lemon juice, olive oil, salt, and pepper. Serve mackerel fillets with salad and a lemon wedge. Optional: Use yellow courgettes for added color.

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