The Fruity Quinoa Rice is really the most important part of this dish. Instead of serving mackerel with it, you can choose chicken or some smoked fish if you prefer.
Any leftover rice will be delicious the next day, refreshed with some sautéed portobello mushrooms, some pieces of chorizo and, maybe, some paprika powder too.
100g pistachio nuts (including shells)
50 g pecan nuts, cut into pieces
70 g dried apricots
300 ml quinoa
300 ml red rice
Vegetable bouillon (to cook the rice in)
1 leek, finely chopped
1-2 cloves of garlic, crushed
2 tbsp red wine vinegar
3 tbsp olive oil
Salt and freshly ground black pepper
A handful of peppery rocket salad, finely chopped
3 medium sized mackerels, whole (but cleaned)
- Shell the pistachio nuts and dry fry all the nuts in a pan.
- Cut the apricots into smaller pieces.
- Cut the rocket salad finely.
- Cook the quinoa a few minutes less than the instructions on package indicate.
- Cook the rice in vegetable bouillon a few minutes less than the package instructions indicate.
- In a large pan, fry the leek and garlic in some oil.
- Add the cooked quinoa and rice. Sautee a few minutes.
- Drizzle some olive oil on top. Add the vinegar and salt and pepper. Taste. Season some more.
- Mix in the nuts and apricots.
- Stir in the rocket salad.
- Score the back of the mackerel in 3-4 places and the coat the fish with olive oil and salt.
- Place the mackerels in the oven under a hot grill and grill for 20-25 minutes, turning half way through. (If you have a combination steam oven, use 30% steam during the grilling.)