Grilled Fillet of Mackerel with Polenta and Stewed Tomatoes

Name: Grilled Fillet of Mackerel with Polenta and Stewed Tomatoes
Cuisine: British
Ingredients: 5 tomatoes; 1 onion; 1 clove of garlic; 3 tbsp olive oil; 1 tsp sugar; 1dsp red wine vinegar; ½ tsp tomato purée; ¼ polenta recipe; 25 g/1 oz melted butter; salt and pepper; salt and pepper; 2 mackerel; 4dsp pesto

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Mackerel is very much a favourite fish of mine but it is not often used and has been much maligned. Combined here with polenta it makes a very pretty first course or a good main course. The pesto in the dish could be replaced with coriander oil if preferred.

Ingredients

5 tomatoes
1 onion
1 clove of garlic

Europe
United Kingdom
Fish course
Starter
Pescatarian

Method

Blanch and deseed the tomatoes. Cut each tomato into eight pieces. Peel and finely slice the onion. Crush the clove of garlic. Heat 1tbsp of the oil in a saucepan, add the onion and the garlic and gently cook with the pan covered until the onion softens but without browning. Add the tomato, red wine vinegar, sugar and the tomato purée and season. Stir in well and allow to stew slowly until the