Spiced mackerel on toast with beetroot salsa

Spiced mackerel on toast with beetroot salsa

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(15 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 4

A tin of fish in the cupboard can make an easy supper or lunch. This dish is perfect for a speedy weekend lunch for friends

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal471
  • fat27g
  • saturates5g
  • carbs35g
  • sugars11g
  • fibre3g
  • protein25g
  • salt0.97g
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Ingredients

  • 250g pack beetroot (not in vinegar), diced
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 eating apple, cut into wedges then thinly sliced
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 small red onion, finely sliced
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp cumin seed
  • small bunch coriander, leaves roughly chopped

For the fish

  • 4 mackerel fillets, halved widthways
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 1 tsp curry powder
  • 4 slices sourdough bread or ciabatta

Method

  1. Mix the beetroot, apple, onion, lemon juice, oil, cumin and coriander together, season well, then set aside while you cook the mackerel. Heat the grill to high. Put the fish onto a sheet of foil on the grill rack, sprinkle over the curry powder, drizzle with oil, then season and rub well into the fish.

  2. Grill for 4-5 mins until the skin is crisp and the fillets are cooked through; you won’t need to turn the fish over. Toast the bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Top with the salsa and mackerel, then pour over any pan juices and eat straight away.

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Comments, questions and tips

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jamesbarker3000
8th Sep, 2011
Made for a good starter, then looked more impressive than the effort taken to make it
shaym10
20th Aug, 2011
5.05
quick and simple and fantastic flavours
fayethefae
7th Aug, 2011
Sounds great, can't wait to try it!
sophiee
15th Nov, 2010
4.05
Great weekend light lunch for my Mum and I. We really liked the combination. Yum.
amandasattic
18th Aug, 2009
5.05
I used smoked mackerel as not a big fan of curry powder and it turned out lovely!
susanbpurple
5th Aug, 2009
5.05
We tried this and even the children loved it - the next day I also used the left-over salsa with some cold turkey and that was a good match too.
jocephine
11th Sep, 2008
5.05
fantastic for a light weekend lunch.
dancercro
6th Sep, 2008
5.05
The most amazing combination!!
Tansyt
2nd Sep, 2008
4.05
I put the salsa on tinned sardines on toast for a simple and delicious lunch.

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