Pan-Fried Mackerel with Fresh Tomatoes & Pomegranate
Pan-fried mackerel with fresh tomatoes and pomegranate—a zesty summery dish by Ainsley Harriott, perfect for light lunches or starters.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Mortar and pestle
- Nonstick skillet
- Skillet
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spatula
- Measuring spoon
- Pastry brush
- Plate
Ingredients
- 4 mackerel fillets, skin lightly scored
- 1 tbsp olive oil
- sea salt
- freshly ground black pepper
- 3-4 large ripe vine or heritage tomatoes, sliced into ¼ inch circles
- 6 cherry tomatoes, halved
- ½ small red onion, thinly sliced
- seeds from half a pomegranate
- handful of basil (and or mint) leaves
- flaky sea salt
- juice of 1 lime
- ½ tsp cumin seeds
- pinch of pul biber
- 1 tablespoon of extra-virgin olive oil
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