Grilled Mackerel with Horseradish Slaw

Ingredients

• mackerel fillets — 4 fillets
• white cabbage, shredded — 200g
• carrot, grated — 1 medium
• Greek yoghurt (0% fat) — 60g
• prepared horseradish sauce — 2 tbsp
• sunflower oil — 1 tbsp
• lemon juice — 1 tbsp

Method

1. 1

   In a large mixing bowl, combine the shredded cabbage, grated carrot, Greek yoghurt, horseradish sauce, and lemon juice. Toss well until evenly coated and set aside in the fridge to crisp up.

2. 2

   Pat the mackerel fillets dry with kitchen paper and rub the skin side lightly with half of the sunflower oil.

3. 3

   Heat the grill pan over a high heat until smoking hot.

4. 4

   Place the mackerel fillets in the pan, skin-side down. Cook for 3-4 minutes without moving them until the skin is crispy and charred.

5. 5

   Carefully turn the fillets over and cook for a further 1-2 minutes until the flesh is opaque and cooked through.

6. 6

   Serve the hot grilled mackerel immediately alongside a generous portion of the chilled horseradish slaw.