Seared Sliced Mackerel Fillets with Blackberry Vinaigrette and Orange Crème Fraiche

Serve with a nice salad.


  • 8 mackerel fillets (pinboned)
  • 1 punnet black berries (cut in half)
  • 2 tblsp curry powder (or spices of your choice)
  • 4 tblsp crème fraiche
  • ½ orange (juice and rind)
  • 2 tblsp olive oil
  • 2 tblsp red wine vinegar
  • 2 tblsp brown sugar
  • 1 tblsp chopped chives


  1. Coat the mackerel fillets with the spices - not on the skin, just the flesh.
  2. Heat a non stick pan, add a little oil and place mackerel skin side down.
  3. Cook for 3 to 4 minutes until skin is crispy. Turn fish and cook for 1 to 2 minutes more. Season with salt and pepper, then remove.
  4. Add wine vinegar and sugar into a sauce pot, heat until sugar is dissolved. Add blackberries, cook for 2 to 3 minutes then add olive oil. Mix crème fraiche, orange juice, rind and chives. Season with salt and pepper and serve with a nice salad.


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