Mackerel with quinoa salad and tomatoes, served with yogurt sauce and horseradish

Name: Mackerel with quinoa salad and tomatoes, served with yogurt sauce and horseradish - Tatiana E.
Ingredients: For mackerel: 2 fresh mackerel; gutted 1 teaspoon ground coriander 2 sprigs of fresh rosemary 2 cloves of garlic 1 tablespoon of oil For salad: 180 grams of quinoa 1/2 lemon 2 teaspoons piri; piri flakes 2 tablespoons olive oil 400 grams of yellow and red cherry tomatoes 1 tablespoon balsamic vinegar For sauce: 2 tablespoons yogurt 1 teaspoon grated horseradish a few fresh basil leaves

Over - Mackerel with quinoa salad and tomatoes, served with yogurt sauce and horseradish by Tatiana E. - Recipia

Mackerel with Quinoa Salad, Tomatoes, and Horseradish Yogurt Sauce I’ve made this recipe several times, especially when I wanted something quick that didn’t seem rushed. Plus, fresh mackerel is easy to find, and quinoa and tomatoes pair well together without too much hassle. The horseradish yogurt sauce is simple but flavorful. Everything comes out colorful and fresh on the plate, without feeling complicated. Quick Info Total Time: about 20 minutes Preparation Time: 5 minutes Cooking Time: 15 minutes Servings: 2 Difficulty: easy Recipe Type: quick dinner, summer lunch Ingredients For the mackerel: 2 pieces of fresh, gutted mackerel 1 teaspoon ground coriander 2 sprigs of fresh rosemary 2 cloves of garlic 1 tablespoon oil For the salad: 180 g quinoa 1/2 lemon 2 teaspoons piri-piri flakes (or chili flakes if you don't have them) 2 tablespoons olive oil 400 g cherry tomatoes (yellow and red, if available) 1 tablespoon balsamic vinegar coarse salt For the sauce: 2 tablespoons yogurt 1 teaspoon grated horseradish a few fresh basil leaves Instructions 1. Cook the quinoa Put 180 g of quinoa in a pot with half a lemon and 1 1/2 cups of water. Cover the pot and cook over medium heat for 10 minutes. Stir occasionally, especially towards the end, to prevent sticking. 2. Prepare the mackerel Make shallow cuts in each mackerel fillet with a sharp knife. Sprinkle ground coriander, salt, and pepper on both sides. 3. Fry the fish Heat 1 tablespoon of oil in a skillet, then place the mackerel pieces skin-side down. Fry for 4-5 minutes until the bottom is nicely browned. Sprinkle the rosemary leaves and crushed garlic over the fish, then flip it over. Cook for another 4-5 minutes. 4. Prepare the tomato salad Cut the cherry tomatoes as you like – into quarters, halves, or slices. Arrange them on a platter in a circle. Sprinkle with coarse salt and piri-piri or chili flakes to taste. 5. Finish the quinoa When the quinoa is ready, remove the half lemon and squeeze the juice over the quinoa using a tongs or fork to avoid burning yourself. Gently mix. Place the quinoa in the center of the platter over the tomatoes. 6. Add the salad dressing Drizzle two tablespoons of olive oil and one tablespoon of balsamic vinegar over the quinoa and tomatoes. Add more salt and pepper if desired. 7. Assemble the plate Place the fried mackerel pieces over the quinoa and tomatoes. 8. Prepare the sauce and serve Mix two tablespoons of yogurt with one teaspoon of grated horseradish. Pour the sauce over the fish. Finally, sprinkle fresh basil leaves on top. Why I make this recipe often First of all, it’s quick and doesn’t require hard-to-find ingredients. Mackerel is flavorful, and the combination of quinoa, tomatoes, and yogurt is light and enjoyable both warm and at room temperature. It’s perfect for lunch or dinner, especially when you want something that won’t weigh you down. Tips and Variations Tips Don’t forget to score the mackerel. This helps it cook more evenly and allows the flavors to penetrate better. Quinoa should be rinsed before cooking; otherwise, it can be bitter. If you use very ripe tomatoes, the salad will be juicier. Don’t leave the mackerel on the heat too long – it dries out quickly. Substitutions You can use frozen mackerel if fresh isn’t available, but make sure to thaw it well first. Ground coriander can be replaced with cumin if you prefer a different flavor. If you don’t have piri-piri, regular chili flakes will work too. Jarred horseradish can be used instead of freshly grated if you can’t find fresh. Variations This works with other types of fish with skin – for example, mullet or herring. Instead of yogurt, you can make the sauce with thin sour cream. You can also add some olives or capers to the quinoa salad. Serving Ideas It’s suitable as a main dish for lunch or dinner. If you have guests, you can serve it on individual platters, adding the sauce at the last moment. Frequently Asked Questions Can I use a different fish besides mackerel? Yes, the recipe works with any fatty fish with skin – mullet, herring, or even salmon. What if I don’t have fresh horseradish? You can use jarred horseradish, but choose one without too much mayonnaise or sour cream. Is rosemary necessary? No, but it adds a fresh aroma. If you don’t have it, you can use a sprig of thyme instead. How do I choose tomatoes for the salad? Ideally, cherry tomatoes of various colors are best, but you can also use regular tomatoes cut into cubes. Can it be made ahead and stored in the fridge? The fish is best fresh, but the quinoa salad with tomatoes and the yogurt sauce can be made ahead; just assemble everything right before serving. Nutritional Values Estimated for one serving (half of the recipe): Calories: approx. 450-500 kcal Protein: 32 g Fat: 18 g Carbohydrates: 38 g Quinoa provides good carbohydrates and some protein, mackerel offers omega-3 and protein, while the yogurt sauce has a little fat and some protein. Values are approximate and can vary depending on the size of the fish and how much oil you actually use for frying. Storage and Reheating Mackerel is best fresh, straight from the skillet. The quinoa salad with tomatoes and yogurt sauce can last a day in the fridge, stored separately, but the final assembly should be done just before serving. I do not recommend reheating the fish, as it loses its texture and flavor. If there’s leftover quinoa, it can be eaten cold or at room temperature at another meal.