Seared Mackerel with a Chilli and Watermelon Salsa - Fishbox

Seared Mackerel with a Chilli and Watermelon Salsa - Fishbox


1 mackerel is enough for 2 portions

1/2 ripe watermelon (peeled)

2 Tbsp sweet chilli sauce

1/2 Red Onion shredded and some fresh rocket mixed together


Dice the watermelon into 1 cm cubes and remove any black seeds, place in a sieve then in a bowl, cover and place in the fridge.

Fillet your mackerel and remove the centre line of bones without splitting the skin, cut each fillet into 2 at 45 degrees, season with a little salt and pepper. Rub the skin with a little oil.

Heat a frying pan until really hot and place the oiled fillets in Skin side down, press lightly to ensure the whole of the skin touches the pan, cook for 1 minute, then turn over, reduce the heat a little and cook for a further minute, remove from the pan and allow to rest.

Remove the watermelon from the fridge and mix in the sweet chilli sauce, place a large tbsp in the centre of the plate with 2 pieces of the mackerel on top and a little of the onion and rocket salad on the side. And a sprinkling of good balsamic vinegar.

Enjoy with a crisp white wine.