Mackerel and Green Olive Salsa
Mackerel and Green Olive Salsa
Whip by this fish recipe by Justin Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Frying
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 2 whole mackerel cutlets (bone in centre)
  • 3 cloves of garlic, sliced
  • ½ a long green chilli, sliced
  • 2 cups good quality Sicilian green olives, pitted
  • 150 milliliters extra virgin olive oil
  • 60 milliliters (⅓ cup) good quality sherry vinegar
  • 2 anchovies
  • 1 handful of parsley
  • 1 shallot, finely chopped
  • Pepper
  • Lemon to serve
  1. Peel the cloves of garlic and place in a small pot with the chilli. Cover with the oil (reserving 1 tbs) and gently warm over on a very low heat for 10 minutes.
  2. Puree the olives with the garlic and oil in food processor. Add vinegar, anchovies, parsley, shallot and a good amount of cracked pepper.
  3. Heat remaining oil over a medium to high heat in a large frying pan or brush oil on a grill pan. Gently lower the fish into the oil and cook for 2 minutes on each side or until golden. Once cooked, drain the fish on the paper towel.
  4. Serve fish with a dollop of the salsa and a wedge of lemon.

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