Friday, 18 January 2013

Orange & Harissa Glazed Mackerel with Quinoa & Roasted Vegetable Salad


Serves: 4
1 courgette, cut into 1 inch cubes
1 red pepper, thickly sliced
2 garlic cloves, whole with skin on
1 red onion, cut into thick wedges
handful cherry tomatoes, halved
juice of 1 lime
handful coriander, roughly chopped
4 x 300g mackerel fillets, skin on and de-boned
4 tbsp seasoned flour
1 tsp smoked paprika
Handful pine nuts, toasted

2 cups quinoa (dry)
1 litre chicken stock or water

Harissa Glaze
Juice & zest 1 orange
2 tsp harrisa paste
2 tbsp olive oil

Method:
Preheat oven to 180C Fan.

Place the chopped courgette, pepper and garlic in a roasting tray, drizzle lightly with olive oil, season with salt and pepper and roast in the oven for an initial 20 minutes.

Meanwhile, place the seasoned flour and paprika on a large plate. Roll the mackerel fillets lightly in the flour, then leave aside in the fridge until you are ready to cook.  Combine the ingredients for the harissa glaze in a bowl.

Add the cherry tomatoes and red onion to the roasting tray and continue to cook the vegetables for a further 20 minutes.

Meanwhile, rinse the quinoa thoroughly in cold water.

Heat a drizzle of olive oil in a saucepan over a medium heat and lightly toast the quinoa for one minute, allowing the water to evaporate.

Add the stock/water and a pinch of salt and bring to the boil. Then, reduce to a simmer and cook covered for 15-20 minutes. Remove from the heat and leave stand, covered, for a further 5 minutes.

Remove the roasted vegetables from the oven when cooked. Squeeze the pulp from the roasted garlic and stir through the quinoa. Add the rest of the vegetables, lime juice and chopped coriander to the quinoa and stir gently to combine.

To cook the mackerel, heat a non-stick frying pan till very hot - almost smoking. Add a drizzle of olive oil and then fry the mackerel fillets for 5 minutes, first on the skin side, then on the flesh side. When the fish is nearly cooked add the harissa glaze and allow to bubble away for a minute or so until the glaze becomes sticky. Serve skin side up with the roasted vegetable and quinoa salad and a sprinkling of toasted pine nuts on top.









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