Seared mackerel with chilli, cucumber, spring onion and coriander
Item 1 of 1
The zing of the chilli and spring onion, coupled with fresh cucumber elevates this lightly seared mackerel to another level. Simple to prepare at home, this is a perfect dish for summer from Geoffrey Smeddle's work with the Sunday Herald.
First published in 2015
Ingredients
Metric
Imperial
Mackerel
- 2 cucumbers
- 1 red chilli
- 1 bunch of spring onions
- 1 handful of coriander leaves
- 3 limes
- 8 fresh mackerel fillets, pin bones removed
- olive oil
- salt
SAVE RECIPE
Method
1
Prepare the vegetables and garnish before cooking the mackerel. Cut off the ends of the cucumber then use a swivelhead peeler to slice from one end to the other, making long ribbons of cucumber like tagliatelle
2
Give the cucumber a quarter turn after you have peeled each length, so that you peel down to the core evenly and get narrow strips
3
Stop when you reach the seeds at the centre and set the ribbons aside in a bowl for now
4
Cut the chilli in half lengthways and remove the seeds, then cut the chilli into a fine dice or strips. Add three-quarters of it to the cucumber ribbons and reserve the remainder
5
Now prepare the spring onions. Trim off the root, pulling away any loose or damaged outer layers. Thinly slice the spring onion on an angle across the width
- 1 bunch of spring onions
6
Just before cooking the fish, pick the coriander leaves from their stalks and chop them finely
- 1 handful of coriander leaves
7
Heat a non-stick frying pan and add a generous film of olive oil. While waiting for the heat to rise, cut the limes in half, squeezing the juice over the cucumber and chilli mix along with two tablespoons of olive oil
- olive oil
- 3 limes
8
Toss well, adding the coriander and half of the spring onion
9
Season the fillets of mackerel with salt and place them in the pan, skin side down
10
Cook as many fillets at one time as fit comfortably in the pan without crowding
11
Sear the fish on the skin side until crisp, which should take about a minute and a half
12
Squeeze a little lime juice over the fillets then turn them over. Cook the fish for another minute then lift the fillets out on to a plate lined with kitchen paper
13
Arrange the cucumber mix in a long pile across the middle of four serving plates. Place 2 mackerel fillets on each mound then scatter the rest of the spring onion and remaining chilli over the top
14
Spoon any juice left in the bowl of cucumber over the fish then eat at once
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