Pan Fried Oregano Spiced Mackerel with Tomato & Avocado Salsa
Ingredients
For the Oregano Marinade
2 teaspoon Oregano
50 grams (2 ounces) flat leaf parsley
2 spring onions
1 garlic clove
1/4 teaspoon Chilli Flakes
125 Mill (4 fluid ounce) olive oil
50 Mill (2 fluid ounce) red wine vinegar
2 tablespoons lime juice
4 mackerel fillets
For the Avocado & Tomato Salsa
2 avocados, chopped
2 beef tomatoes, chopped
1/2 jalapeno, chopped
juice of 1 lime
2 tablespoons coriander, chopped
1/4 teaspoon Oregano
1 tablespoon olive oil
Schwartz Sea Salt and Black Pepper to Season
COOKING INSTRUCTIONS
- 1 In a food processor blend all ingredients for the Oregano marinade together. Reserve around half in a separate bowl to serve with the Mackerel at the end. With the other half brush over the mackerel, then season with salt and pepper.
- 2 In a bowl combine all of the salsa ingredients together, then divide between 2 plates.
- 3 Heat the oil in a frying pan and fry mackerel skin side down for 2-3 minutes, then flip over and cook for a further minute until just cooked through. Serve on top of the salsa then drizzle over the reserved oregano sauce.