GRILLED SESAME MACKEREL WITH ORANGE & BEETROOT SALAD

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!!

SERVES 2 

INGREDIENTS

• 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

METHOD

• 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.
• ENJOY!