My grilled mackerel obsession continues and this is the perfect light yet super fragrant supper with the most wonderfully unexpected flavour combinations to eat while this Indian summer lasts.
A new favourite for when it's too hot to eat anything too heavy!!
- 2 oranges
- 1 tbsp balsamic vinegar
- About 5 tbsp extra-virgin olive oil
- 3 tsp Dijon mustard
- 1 x 250g pack cooked natural beetroot, diced
- 1 x 400g tin butter beans, drained and rinsed
- 1 x 20g pack dill, finely chopped
- 2 x fresh mackerel fillets
- 50g sesame seeds
- 1 x 80g pack watercress
- First cut the skin and pith off the oranges and cut out the segments with a small, sharp knife, over a bowl to catch any juice.
- Set the segments aside and squeeze the juice from the pithy flesh remaining.
- Whisk the balsamic vinegar, 3 tablespoons of olive oil and 1 teaspoon of mustard into the juice, then stir in the beetroot, butter beans and most of the dill.
- Score the mackerel skin diagonally in a couple of places, then brush the skin with the remaining 2 teaspoons mustard and some seasoning.
- Spread the sesame seeds on a plate, and press the mackerel, mustardy- skin-side down, in the seeds to coat lightly.
- Set aside on a plate
- Heat a couple of teaspoons of oil in a nonstick frying pan over a medium heat.
- Place the mackerel fillets skin-side down and cook for 2 minutes until the sesame seeds are golden, then turn and cook for another 1-2 minutes until cooked through.
- Transfer to a plate, wipe out the pan with kitchen paper, refresh the oil and cook the remaining fillets in the same way.
- To serve, place a mackerel fillet skin-up on 2 plates.
- Place a pile of watercress to the side, mix in the orange segments and any juice, then spoon the dressed beetroot and beans over the salad, and scatter over a little more dill.