Chia-crusted mackerel with pomegranate mojo

Chia-crusted mackerel with pomegranate mojo

By
From
Cantina
Serves
4
Photographer
Chris Middleton

Chia seeds and oily fish are packed with Omega-3 fatty acids, which help your heart, brain and eyes, so it’s the perfect food for a chef! As a chef I’ve eaten so poorly all my career that I feel compelled to promote some good eating habits among my colleagues. Of course, food should be pleasurable and indulgent but I am learning that balance keeps you in the game longer and allows you to enjoy your life. We haven’t embraced mackerel in Australia yet, but it’s having somewhat of a resurgence in Europe. Refried beans essentially mellow the oily flavours of the fish, as does the pomegranate mojo. Salmon would be a terrific replacement for the mackerel.

Ingredients

Quantity Ingredient
Refried beans
250ml Pomegranate mojo

Crusted fish

Quantity Ingredient
40g chia seeds
50g sesame seeds
sea salt flakes
4-8 mackerel fillets
olive oil, for brushing and shallow-frying

Garnish

Quantity Ingredient
200g yellow frisee lettuce hearts
3 eschalots, thinly sliced
2 breakfast radishes, thinly sliced
1 large handful flat-leaf parsley
1 large handful tarragon leaves
150g Latin vinaigrette

Method

  1. Preheat the oven to 180°C.
  2. For the crusted fish, spread the chia and sesame seeds onto a baking tray. Cook in the oven for 4 minutes until toasted and golden. Season lightly with salt and set aside to cool.
  3. To prepare the garnish, combine the frisée, eschalot, radish, parsley and tarragon in a medium bowl.
  4. Lightly brush the mackerel fillets with oil. Lay the fillets, skin side down, in the toasted seeds to coat on one side.
  5. Preheat a large non-stick frying pan with a splash of oil over high heat. Cook the fish fillets, skin side down, for 2 minutes or until crisp. Turn over and cook for a further 2 minutes until still slightly pink.
  6. Dress the garnish with the Latin vinaigrette.
  7. To serve, place a neat spoonful of refried beans in the centre of the serving plates and spread out into a thin circle. Top with the fish fillets. Arrange a small pile of garnish on the plates and top and surround with pomegranate mojo.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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