Grilled Mackerel Fillets with Apple Chutney
Lily & Loaf
4
10 minutes
30 minutes
390
British
Evening Meals
A deliciously balanced dish featuring tender mackerel fillets grilled to golden perfection. The sweet and tangy apple chutney, infused with spices complements the richness of the mackerel. Served on a bed of fresh baby spinach with lime wedges, this dish offers a vibrant, nutrient-rich meal, perfect for a light lunch or dinner. The chutney's blend of apples, cider vinegar, and honey adds a sweet and tart contrast to the smoky fish, making every bite a burst of flavour.
Ingredients
- 4 fillets of Mackerel
- 1 tsp olive oil
- 1 tsp Coconut oil
- ½ tsp cayenne pepper
- ½ tsp thyme
- Spinach (one handful per fillet)
- 2 limes cut into wedges
For the Chutney
- 1 small onion, finely chopped
- ¼ tsp ground cumin
- ¼ tsp cumin seeds
- ¼ tsp ground ginger
- ¼ tsp turmeric
- ¼ tsp chilli powder
- 1 garlic clove, finely chopped
- 250g cooking apples, peeled and roughly chopped
- 2 tbsp Cider vinegar
- 2 tbsp Agave nectar or honey
Directions
- Lightly brush the mackerel fillets with olive oil and sprinkle with the cayenne and thyme. Place on a grilling tray.
To make the chutney
- Sweat the onion with all the spices, garlic in the oil in a saucepan for 2 minutes over a medium heat.
- Add the apples to the pan, together with the rest of the chutney ingredients and simmer over a low heat for 20 minutes.
To serve
- Grill the mackerel fillets under a high heat for 8 minutes until golden brown.
- Serve on a bed of baby spinach topped with the apple chutney and as always, a large side salad or steamed vegetables.
