#ewew cooks Pan-Fried Mackerel with Courgette & Tomato Salad

After making a Mackerel Bento (the last time) with my 'newly discovered' frozen mackerel fillets, there was still another packet in my freezer (coz I bought 2 packets at one go).

 

I thought a crispy skin mackerel would be nice and decided to pan-fry the mackerel fillets and make a simple, gorgeous salad to go with it.  So, here's my version of Pan-Fried Mackerel with Courgette & Tomato Salad that makes an ideal diet meal as there are less carbs on the plate....yippee! ;-D

 

Ingredients:

 

3 slices of mackerel fillet (from 1 1/2 fillets)

1/2 a small green zucchini

1/2 a small yellow zucchini

8 cherry tomatoes (red & yellow)

1/4 of a red chilli

1 clove of garlic

2 sprigs Chinese coriander (or parsley)

Extra virgin olive oil

Squeeze of lemon juice

Salt & black pepper

 

Preparation:

 

Season the 3 slices of mackerel fillet with salt and black pepper.  [#Note: One packet of frozen mackerel fillet yields 6 half pcs of fillet (from 3 fillets) and is sufficient for 2 people.]
 

Using a vegetable peeler, peel long strips off half a green and yellow zucchini (or courgettes).  You can just use one type of zucchini but, obviously, the use of green and yellow here is for the contrast of colours.

 

Finely chop the 1/4 red chilli (deseeded), garlic clove and Chinese coriander (or you can use parsley).

 

Method:

 

Make a vinaigrette with extra virgin olive oil, finely diced garlic, a good squeeze of lemon juice and salt and black pepper to taste.  Shake well to combine.
 

Cut the cherry tomatoes into 2 and add chopped coriander (or parsley).  Put half of the vinaigrette into this and let it sit for a while for the flavours to amalgamate.  [#Tip: I've never liked tomatoes (to begin with) but these ones I got (the other day) were fresh, firm, sweet and juicy.  I liked them so much that I'm beginning to like tomatoes, so I'm going to get the same brand (in future) and hope the sweetness is not just one-off.]
 

Pan-fry the mackerel fillets in extra virgin olive oil, skin side down to crisp up the skin.  Once done, flip the fish over and brown the other side.  As these fillets are rather thin, it takes just mere mins on each side.

Put the green and yellow zucchini ribbons into a bowl.  Add in the finely diced red chilli and put in the balance half of the vinaigrette.  Toss well.  This is a gorgeous and vibrant looking salad inspired by Jamie Oliver.
 

To plate up, pile the zucchinis onto the centre of the plate.

Place 2 slices of crispy-skin mackerel fillets on top (if you happen to be a small eater).
 

But I need 3 slices of crispy-skin mackerel fillet....hee...hee! ;)

 

Serve the tomato salad on the side.  You can omit the tomato salad if you like but just because I had some leftover in the fridge, I took inspiration from a dish I had in Press Room Bistro where a side of tomato salad was served with some cured meat (of course, that one tasted a lot better than mine probably because of the quality of the extra virgin olive oil used).
 

Here's my Pan-Fried Mackerel Fillets with Courgette & Tomato Salad....hope that it makes you want to try this at home!  And this is my lame attempt at trying to plate it up like a pro (but fail miserably)...by giving it height....but ended up *senget one* (lopsided)! ;D

 

Recipe serves 1 (but 1 packet of frozen mackerel fillet is sufficient for 2 - 3 pax)