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Pan Fried Oregano Spiced Mackerel with Tomato & Avocado Salsa
Ingredients
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For the Oregano Marinade
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2 teaspoon Oregano
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50 grams (2 ounces) flat leaf parsley
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2 spring onions
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1 garlic clove
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1/4 teaspoon Chilli Flakes
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125 Mill (4 fluid ounce) olive oil
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50 Mill (2 fluid ounce) red wine vinegar
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2 tablespoons lime juice
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4 mackerel fillets
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For the Avocado & Tomato Salsa
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2 avocados, chopped
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2 beef tomatoes, chopped
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1/2 jalapeno, chopped
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juice of 1 lime
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2 tablespoons coriander, chopped
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1/4 teaspoon Oregano
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1 tablespoon olive oil
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Schwartz Sea Salt and Black Pepper to Season
Key Products
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.
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