Grilled spicy mackerel with new potato salad
Last nights dinner was grilled spicy mackerel with grilled tomato new potato salad.
We enjoyed it with a glass of raki followed by melon as our pudding.
This will feed 2 with left over salad for packed lunch.
You will need;
2 mackarel gutted and cleaned
1 teaspoon coriander seeds
1 teaspoon cumin seeds
Salt and peper to season
2 table spoon olive oil
For the salad;
Half a pack of new patotoes - 300 grams
Half a pack of dill - 12.5 gr
1 red onion
4 x medium size tomatoes
Fresh tyme or oreganon (optional)
3 table spoons olive oil
1 teaspoon mustard (I used wholegarin mustard but any type of mustard will do)
Will be ready in 40 minutes.
I started with boiling new potatoes, simmering them for 20 minutes until they are done.
While the potatoes are simmering cut the tomatoes to quarters and put them in an oven dish, drizzled with olive oil and put the grill to medium and leeave the tomatoes to grill while preparing the fish. You can add fresh tyme or organon to tomatoes, however I didn't have any left at home so left it out.
In a hot pan toast 1 teaspoon corriander seeds and 1 teaspoon cumin sees for 1-2 minutes until they start to release their aroma. Take the pan off the heat and put the spices in a pestle and mortar and crush them. Then mix the crushed spices with 2 table spoon of olive oil and season with salt and black pepper.
Score the fish and rub inside out with the spicy oil. Take off the tomatoes from the grill, by this time they should be soft and the juices should have come out of them. Leave tomatoes in a salad bowl to cool.
Check if the potatoes are cooked and drain them in a collander and leave to cool.
Put the fish under the grill and grill about 10 minutes each side under medium grill. If the fish starts to char keep the cooking time shorter however make sure the fish is cooked by checking the inside of the fish.
While the fish is grilling prepare the salad dressing by juicing 1 lemon and adding 3 table spoons of olive oil, seasoning and 1 teaspoon of mustard.
Chop half a 25 g pack of dill, about 2 table spoons. Thinly slice 1 red onion.
And put the potatoes in the same bowl as tomatoes and add dill, onions and salad dressing and mix well.
Take the fish out of the oven and serve with salad.
If there is left overs of the salad put them in a lunch box and crumble feta cheese or goats cheese and lunch for next day is sorted.