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Nutrition: per serving

  • kcal466
    low
  • fat34g
  • saturates6g
  • carbs10g
  • sugars10g
  • fibre3g
  • protein30g
  • salt1.3g
    low

Method

  • step 1

    Rub the fillets on both sides with the paprika and a little salt, then set aside. Mix the orange segments with the shallot, olives, parsley and a good grinding of black pepper.

  • step 2

    Heat the oil in a large frying pan and fry the mackerel on both sides for 2-3 mins. Serve with the salsa and some new potatoes and green beans, if you like.

RECIPE TIPS
TIP

If you can’t find smoked paprika, use a small pinch of mild chilli powder instead.

TIP

To segment oranges: sit orange on a chopping board, slice off the top and bottom, then cut in downward strokes to remove all the peel and pith. Cut each segment free by slicing between the membranes.

Recipe from Good Food magazine, April 2012

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.7 out of 5.6 ratings

GaryStevens

I really enjoyed the meal overall (love mackerel!) but I wasn't bowled over by the salsa. I felt the dish still needed a sauce and ended up adding some tartare sauce from a jar. Was good with steamed new potatoes and green beans, both in garlic and parsley butter.

Katefish

Delicious but halve the quantity of Salsa.

lizleicester

A star rating of 5 out of 5.

Husband appeared with lovely mackerel so this recipe was chosen because I had all the other ingredients. The salsa is particularly delicious and goes really well with the fish. We had potatoes and also an egg and beetroot salad with it which was perfect.

farzbuen

A star rating of 5 out of 5.

Waow! A mariage made in heaven. I did not try potato with it but mixed the orange+olives+onion salsa with a coucous+dried roast veg mix and added freshmint to the chopped parsley and it was wonderful!

wilbert09

A star rating of 5 out of 5.

I loved this dish,light fresh and easy to make.

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