Mackerel is one of my all-time favourite fish: when cooked, its meaty texture and glass-like, crisp skin makes for sublime eating, plus it works so well with big, bold flavours; it’s also cheap and one of the most nutritious of all fish, being rich in vitamins, minerals and omega-3 fatty acids. As with all seafood, and especially in light of the recent MCS announcement that the north-east Atlantic mackerel fishery is no longer environmentally viable, always make sure yours comes from a sustainable source.
Miso mackerel with citrus mayo
Prep 10 min
Cook 15-20 min
Serves 6
6 mackerel fillets, pin-boned, if need be
1 small handful fresh coriander
1 punnet mustard cress
For the miso glaze
300ml
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