INGREDIENTS
- 4 boneless mackerel fillets
- 3 Zespri Green kiwifruit
- 1 small spring onion, trimmed
- 60 g red cabbage
- 1 lemon
- 1/2 clove of garlic, crushed
- 4 tablespoons of olive oil
- 2 sprigs of mint
- salt
- pepper
METHOD
- Halve the Zespri kiwifruit and scoop out little balls with a melon baller. Clean the spring onion and cut into thin rings. Place these in a bowl with the kiwifruit and add salt, pepper, lemon juice, mint leaves and 2 tablespoons of olive oil. Mix well, cover and set aside.
- Finely shred the cabbage and sauté in a pan for 4-5 minutes with the remaining oil and crushed garlic. Season with salt and pepper.
- Season the mackerel fillets with salt and pepper, brush with oil and grill 2-3 minutes each side, depending on the thickness.
- Serve the mackerel fillets garnished with sautéed cabbage and topped with the kiwifruit and spring onion mixture. Perfect with some baby new potatoes
