Grilled Mackerel with a Spicy Pomegranate Salsa

Ingredients

• Serves 4
• 4 mackerel fillets
• Olive oil
• Fine sea salt
• Freshly ground black pepper
• For the salsa:
• ½ small red onion
• 1 small red chili, (I used a bird’s eye chili), deseeded and finely chopped
• Juice of 2 limes
• 20 g (1/2 cup) fresh coriander (cilantro) leaves, chopped
• 30 g (3/4 cup) fresh, flat-leaf parsley, chopped
• 20 g (1/2 cup) fresh mint leaves, finely chopped
• 4 tablespoons extra-virgin olive oil
• Seeds of 1 pomegranate

Instructions

1. Peel and finely slice the onion in half-moon shapes. Place in a small bowl, mix in the chilli and lime juice, season with salt and pepper and leave to marinate for 15 minutes.
2. Pre-heat oven broiler.
3. Add the fresh herbs, olive oil and pomegranate seeds to the onion mix and toss. Set the salsa aside while you cook the fish.
4. Using a sharp knife lightly score the mackerel 2 or 3 times making parallel cuts in the skin to help it stay flat while it cooks.
5. Rub both sides of the fish with olive oil and season with salt and pepper. Place on a foil lined baking sheet, skin side up and broil 5 inches (12 cm) from the heat for 5 to 7 minutes depending on the thickness of the fish. The mackerel is cooked when it is firm to the touch.
6. Transfer the fish, skin side up, to a warm plate and spoon over the salsa just before serving. Serve with plenty of crusty bread.