I have often written that Himself really likes mackerel, whereas I am not so keen. Coming from the south coast in the UK, I surprisingly did not eat much fish to loving all ( almost) things fish but not mackerel ( not so keen on Shark either). My first encounter with mackerel was in Berlin, many many years ago, but best forgotten, it was certainly not memorable, except I didn’t like it !

Therefore, I buy mackerel for Himself and Shrimp for me, these I love. But what I needed was a recipe of sorts that will be good for both of us. This was planned for a Saturday night, however having three little people to stay, soon put paid to that idea. Likewise for the Sunday night. Having been on a picnic, with said little ones (2 1/2, 5 & 7) to the Wonderful Kew Gardens , Himself queuing for 25 minutes to get coffees and ice creams ( wrong they don’t serve Ice Cream but Hot Chocolate brownies with ice cream ). Then a round trip of about 60 miles to deposit little ones back to their appropriate parents, it was then just too late, so Sunday dinner was a “ make do” …… Smushed avocado with poached eggs! Actually not bad at all.

Fast forward to fish or shrimp with charred corn and spicy tomato salsa. 2-3 fillets per person, 6-8 large shrimp per person

• 2-3 mackerel fillets and / or 6-8 Shrimp
• A spring onion ( scallion) cut into thin rounds
• Olive oil and sea salt
• A cob of corn per person with kernels removed or 1/2 tin corn, patted dry, or a handful of frozen corn defrosted.
• 2 large tomatoes
• 2 finely chopped red chillies
• 2 teaspoons Nduja or Rose Harissa for a less spicy salsa
• 1-2 crushed/ chopped cloves of garlic. A squeeze from a tube, will also work
• 2 tablespoons of good olive oil
• Juice of a lime
• 1 lime cut into wedges to serve
• Salt to taste

Method

• Prick the tomatoes, put into a bowl or jug and pour over some boiling water. Leave for a few minutes, and with a sharp knife, peel off the skin. Chop finely.
• Heat the 2 tablespoons of oil and add the tomatoes, garlic, Nduja/Harissa, lime juice and a pinch of salt, sauté gently until the ingredients are well married.
• Heat a griddle pan or cast iron pan until hot, lightly grease and add the corn, stir occasionally until the corn is charred. Remove from the pan and put in the tomato mixture.
• Reheat the griddle pan, lightly grease and when Hot , place the mackerel on the pan, skin side down. Keep an eye on the fish, and the flesh will change colour when it is cooked through and only maybe 5 minutes max. Cook the shrimp in the same way.
• Spoon the salsa onto the plates, garnish with the spring onions and top with the fish. Serve with some bread to mop the salsa or with some new potatoes.