Fish Recipe For Chargrilled Mackerel With Sweet & Sour Beetroot

This fish recipe for chargrilled mackerel with sweet & sour beetroot is a must fish dish to serve your family. This mackerel fish recipe is a nutritious dish for anyone, and you can use it in several fish recipes. High levels of essential fatty acids, help preserve beautiful skin, boost stamina, and assist recovery after exercise.

Is Mackerel good for you?
Mackerel improve the immune system. It serves the functions of sickness-weakened organs. As an anti-inflammatory agent, omega-3 fatty acids function. In the treatment of arthritis, they support. They also help lower the risk of heart disease and cancers. Coenzyme Q10 protects cells from cancer risk-enhancing damage. It improves the ability of the body to tackle infections. The diet of convalescents and those undergoing different treatments is a great item to be included. For mackerel pate recipe follow the link.

Preparation and cooking time
3 filleted and boned mackerel
Soy sauce for 2 tbsp
One shallot

Prep: 20 minute
Cook: 5 minutes
Plus pickling overnight
Serving 6

Fresh mackerel is always a winner, and the grilling gives a deliciously charred consistency. In this party-perfect, budget-savvy starter, pickled beetroot wedges are a winner. Mackerel also makes a great fish pie.

Kcal – 245
Fat – 17g
Saturates – 6g
Carbohydrates – 10g
Sugar – 9g
Fiber – 2g
Protein – 12g
Salt – 1.3g

Ingredients
Sliced thinly:
25g pickled, finely sliced ginger
3 tsp black, toasted sesame seeds
3 tsp of chives finely snipped
Two teaspoons of vegetable oil
Extra virgin olive oil to drizzle
For beetroot, sweet & sour
Beetroot 500g cooked (not in vinegar)
One bay leaf
100g clear honey
150ml red wine vinegar
1 tbsp black peppercorns

Dressing
Two teaspoons of wasabi
100g cream

Method

Step one
Mix the ingredients, except the beetroot, with 125ml of water in a medium pan and bring to a boil to make the sweet & sour beetroot. Take the heat away from the pan and leave to cool. For a contrasting texture, drain and rinse the cooked beetroot, slice half into thin rounds, and cut the remainder into wedges. Pour into a large jar once the pickling liquor is fully cold, add the beetroot, and chill overnight.

Step two
Brush the Mackerel with the soy sauce and leave for 20 minutes to marinate as you prepare the dressing. Whisk the wasabi and cream together, seasoning to taste. Heat your grill to its full setting.

Step three
With a slotted spoon, extract the beetroot from the pickling liquor and divide on each plate evenly. Layer with shallot, pickled ginger, and toasted sesame seeds to make the salad, then scatter over the chives. A professional finish is produced by layering the salad.

Step four
Over a baking tray, place a wire rack and brush with the oil. Place the fillets on top of the wire rack and grill the fish until the skin is charred and the fish is cooked, skin-side up, for 2-3 minutes. Using a blowtorch if you want to char further.

Step five
To serve, put a spoonful of the dressing on top of each salad and fish dish. Pour the oil around the salad, along with a little of the pink pickling liquor from the beetroot, then serve immediately.

 

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