| Prep: 20 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 23g | 5g | 10g |
| sugars | fibre | protein | salt |
| 6g | 2g | 25g | 0.72g |
Why I Love British Pan-Fried Mackerel with Tomato and Onion Salsa
I’ve always had a love for international cuisines, experimenting with local Southern flavors and borrowing inspirations from around the globe. The fusion of culture, tradition, and unique flavor profiles is what excites me the most. This passion led me to experiment and come up with a delightful British-inspired fish dish, the Pan-Fried Mackerel with Tomato and Onion Salsa. An uncomplicated yet enticing meal that burst with flavors of summer with every bite.
Exploring New Flavors with Mackerel
Being from Charleston, the ocean has always been my playground, providing me with a treasure chest full of seafood delights to experiment with. While not native to the Atlantic waters, mackerel has a distinctive flavor that shines brightly in the Pan-Fried Mackerel with Tomato and Onion Salsa recipe. The succulent, oily texture of the fish pairs delightfully with the vibrancy of tomatoes and onions, offering a delightful contrast in both taste and texture.
Fullof Flavor and Simplicity
One aspect I adore about the Pan-Fried Mackerel with Tomato and Onion Salsa recipe is its simplicity. Says who you need a long list of ingredients or complex methods to create something exquisite? Not always. This dish calls for fresh ingredients only, and the process is—as we like to say back in the South—simple as pie.
A Touch of Home with a Dash of the UK
As a fan of British Chef Jamie Oliver, who advocates for simple, delicious meals, I was particularly inspired by his approach to fish recipes. The Pan-Fried Mackerel with Tomato and Onion Salsa is a nod to his philosophy, encompassing bold flavors that accentuate, rather than mask, the main ingredient.
A lover of coastal seafood, this recipe strikes a chord because of its familiarity and its foreignness. It reminds me of the classic Southern pan-fried fish we often serve on summery Sunday brunch accompanied by a fresh salad. Yet, it also offers a taste that transports you to a British pub garden, perfectly paired with a pint of Camden Hells Lager.
Experience a unique fusion of British flair and Southern comfort with this Pan-Fried Mackerel with Tomato and Onion Salsa recipe. A celebration of summer flavors right in the heart of your kitchen.
What You’ll Need
- 6 Mackerel fillets
- Salt, to taste
- Pepper, to taste
- 3 tablespoons of olive oil
- 4 medium-sized ripe tomatoes
- 1 medium-sized red onion
- 2 tablespoons of capers
- 1 tablespoon of red wine vinegar
- 1/2 teaspoon of sugar
- 1 handful of fresh basil leaves
- 1 handful of fresh flat-leaf parsley
- 1 tablespoon of lemon juice
Method
Step One
Firstly, season the mackerel fillets with salt and pepper.
Step Two
Heat one tablespoon of olive oil in a large frying pan over medium-high heat. Once the oil is hot, add the mackerel fillets and cook for about 3-4 minutes each side, or until they are golden brown and crispy. Remove from the pan and set aside.
Step Three
In the meantime, chop the ripe tomatoes and red onion into fine pieces, and place them in a large bowl.
Step Four
Add the capers, red wine vinegar, sugar, finely chopped basil leaves and parsley to the bowl with the tomatoes and onions. Mix well to combine all the ingredients. This will make the tomato and onion salsa.
Step Five
Drizzle the remaining olive oil over the salsa, followed by the lemon juice. Toss well to combine and season with salt and pepper.
Step Six
To serve, plate the cooked mackerel fillets and top with generous amounts of the tomato and onion salsa. Enjoy your Pan-Fried Mackerel with Tomato and Onion Salsa served warm!
