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Spiced mackerel on toast with beetroot salsa

Spiced mackerel on toast with beetroot salsa

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A star rating of 4.5 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal471
fat27g
saturates5g
carbs35g
sugars11g
fibre3g
protein25g
low insalt0.97g
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Ingredients

For the fish

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2008

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A star rating of 4.5 out of 5.16 ratings
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