GRILLED MACKEREL FILLETS WITH RASPBERRY VINEGAR

This is an easy and nutritious supper dish. Ask the fishmonger to fillet and bone the Mackerel for you while you pick up the remaining ingredients. I used a mixed wild and long grain rice from supermarkets for this recipe. 

Ingredients: 

4 plump very fresh Mackerel filleted and boned

225gm 8 oz mixed wild and long grain rice

1 pint water

3 tablespoons olive oil

1 small onion finely chopped

1 large clove garlic crushed

55gm 2 oz pine nuts

A good handful of fresh parsley chopped

2 – 4 tablespoons Aspall Cyder Vinegar with Raspberry

Salt and freshly ground black pepper 

Method: 

1. Place the rice, water and some salt into a pan and bring to the boil. Cover and simmer for 20 minutes. The rice should have absorbed the water and be bite tender. Toss in one spoonful of olive oil and keep warm.
2. Meanwhile heat 2 tablespoons of oil and fry the shallots until lightly coloured, add the pine nuts and garlic and cook until these too are pale golden. Toss into the rice along with the chopped herbs. Keep warm
3. Meanwhile heat the grill and line the grill pan with foil.
4. Lay the mackerel fillets, skin side up, in the pan.
5. When you are ready to eat place the pan under the grill and cook the mackerel until the skin bubbles and browns. Turn off the grill and leave the mackerel to sit for 2-3 minutes.
6. Spoon some rice onto each of 4 plates and lay 2 mackerel fillets on top.
7. Lift the foil from the grill pan and pour the juices that have gathered into a small saucepan. Heat these until simmering then whisk in 2-4 tablespoons raspberry vinegar; season to taste with salt and pepper.
8. Spoon over the fish and serve at once.