Chia-crusted mackerel with pomegranate mojo

Chia-crusted mackerel with pomegranate mojo

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 something of a resurgence in Europe. Braised black beans essentially mellow the oily flavours of the fish, as does the pomegranate mojo. Salmon would be a terrific replacement for the mackerel.


Quantity Ingredient
12 Tortilla dough, small homemade masa flour tortillas
or 12 store-bought tortillas
Braised black 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


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


  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, shallot, radish, parsley and tarragon in a medium bowl.
  4. Heat a medium non-stick pan over high heat. Lightly spray with oil and briefly fry the tortillas to warm them. Stack the tortillas, wrap in a warm damp tea towel and set aside to keep warm.
  5. Lightly brush the mackerel fillets with oil. Lay the fillets, skin side down, in the toasted seeds to coat on one side.
  6. 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.
  7. Dress the garnish with the Latin vinaigrette.
  8. To serve, place the tortillas on serving plates, add a neat spoonful of braised black beans in the centre 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.
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