Serve grilled mackerel on a bed of punchy pickled grapes and crushed coriander seeds in this 20-minute, low calorie dinner
Ingredients
2 tbsp red wine vinegar
a pinch caster sugar
½ echalion shallot, finely chopped
1 red chilli, deseeded and finely chopped
200g red seedless grapes, sliced
2 tsp coriander seeds
2 mackerel fillets, deboned
2 tbsp extra-virgin olive oil, plus a little extra
2 handfuls rocket
Step by step
Whisk together the vinegar, sugar, shallot and chilli with lots of seasoning, then add the sliced grapes and mix well. Cover and chill for 2 hours.
Toast the coriander seeds in a pan until smelling fragrant, then crush lightly using a pestle and mortar.
Heat the grill to high. Put the mackerel fillets onto a baking tray, skin-side up, drizzle with oil, season and grill for 3-4 minutes or until the skin is crisp.
Spoon out the grapes onto 2 plates. Whisk the olive oil into the remaining dressing, add the rocket and toss well. Tip into a serving bowl.
Put the mackerel on top of the grapes, sprinkle with the coriander seeds and serve with the rocket on the side.
