Mackerel and grapefruit might seem like an unexpected combination, but they create a perfect balance. The oiliness of the fish with the bright, tangy sweetness of grapefruit, making it a delightful duo for both the adventurous and the traditional palate. Another key element to explore is the versatility of this pairing in various dishes. From fresh salads with vibrant citrus segments and grilled mackerel fillets to gourmet tacos topped with grapefruit salsa, the possibilities are endless. This combination not only adds a burst of flavor but also brings a nutritional powerhouse to your plate, with omega-3 fatty acids from the mackerel and a generous dose of vitamin C from the grapefruit.
Ingredients (for salad)
- 1 Pak Choi
- 1 Fennel
- 1 apple
- 1 Grapefruit in segments
- 25g pine nuts
- 1 tbsp olive oil
- 1 tbsp mirin
- 1 tbsp Rice Vinegar
Tartare Mix
- 1 fresh Whole Mackerel, skin removed
- 1 lemon, zested
- 2 tsp olive oil
- 2 tsp chopped chives
- Pinch of Maldon Sea Salt Flakes
Star of the show:
2 Whole Mackerel, gutted. 1 tsp dilland 1 zested lemon, salt & Ground Black Pepper to season
Instructions
- To make the salad, thinly slice the fennel, apple and pak choi and place into a bowl.
- Toast the pine nuts in a pan with a little bit of oil until golden brown and allow to cool before adding to the bowl.
- Dice the grapefruit segments and cut the apple into thin Julienne strips before adding to the other ingredients.
- Mix together the olive oil, mirin and rice vinegar and dress the salad, tossing the ingredients together so they are thinly coated.
- Garnish with fennel tops and puffed rice for a lovely crunch.
- For the tartare, finely chop the mackerel fillet and add to a bowl.
- Gently mix all the ingredients together.
- Finish with sprigs of dill.
- Grill the mackerel on a griddle pan or Kamado BBQ and top with a lemon zest