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Mackerel fillet with citrus corn salsa and herb rice
Serves 1
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the corn salsa1 corn on the cob1 tbsp olive oil1 orange, zest and juice1 lime, zest and juice1 tbsp chopped fresh coriander For the herb ricesmall handful fresh basil3 tbsp olive oil1 garlic clove, peeledsalt and freshly ground black pepper 100g/3½oz long grain rice, cooked according to packet instructions and drainedFor the mackerel1 tbsp olive oil1 mackerel fillet
Method
1. For the corn salsa, remove the corn from the cob using a sharp knife. Heat the oil in a pan, add the sweetcorn and the orange and lime zest and juice to the pan and fry for 3-4 minutes. Stir in the coriander.2. For the herb rice, place the basil, oil and garlic into a small food processor. Season with salt and freshly ground black pepper and blend until smooth.3. In a bowl, mix the basil mixture with the cooked rice.4. For the mackerel, heat the olive oil in a frying pan and fry the mackerel fillet for 2-3 minutes on each side, or until cooked through.5. To serve, place the rice onto a serving plate and top with the mackerel. Spoon over the sweetcorn salsa.
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