Seared Mackerel with a Chilli Watermelon Salsa

Seared Mackerel with a Chilli Watermelon Salsa
Fishboxer Hugh McGirven from Hemel Hempstead

Mackerel are rich in omega-3 fatty acids, as well as high levels of vitamin B12.


  •  2 x mackerel fillets (skin on)
  •  1/2 a ripe watermelon (peeled)
  •  2 tbsp sweet chilli sauce
  •  1/2 a red onion
  •  30g fresh rocket
  •  1 tsp oil
  •  1 tbsp balsamic vinegar
  •  Salt and pepper (to taste)


  1.  Dice the watermelon into 1 cm cubes and remove any black seeds.
  2.  Place the watermelon cubes in a sieve, place the sieve in a bowl, cover and place the bowl in the fridge.  This is to remove some of the watermelon juice.
  3.  Shred the onion and mix it with the rocket.
  4.  Season the mackerel fillets with a little salt and pepper and rub the skin with the oil.
  5.  Heat a frying pan until it is really hot, then place the oiled fillets in, skin side down.
  6.  Press lightly on each fillet to ensure the whole of the skin touches the pan.
  7.  Cook for 1 minute, then turn over, reduce the heat a little and cook for a further 1 minute.
  8.  Remove the mackerel fillets from the pan and allow to rest.
  9.  Mix the watermelon cubes with the sweet chilli sauce and place a large tablespoon of the mixture onto  the centre of the plate.
  10.  Place a mackerel fillet on top and a little of the onion and rocket salad on the side.
  11.  Sprinkle with the balsamic vinegar.