Fried mackerel with tomato mix and quino

 

Cooking time: 15 minutes.

Ingredients

• 300 g quinoa;
• salt - to taste;
• ½ lemon;
• 4 gutted mackerel;
• ground black pepper - to taste;
• 1 teaspoon ground coriander;
• 3 tablespoons olive oil;
• 2 sprigs of fresh rosemary;
• 2 cloves of garlic;
• 800 g tomatoes of different colors;
• 1 fresh red chili pepper;
• 1 tablespoon balsamic vinegar;
• 2 tablespoons low-fat yogurt ;
• 2 teaspoons (heaped) of grated horseradish;
• a couple of sprigs of fresh basil.

Preparation

Boil 2 cups of water and add quinoa to it. Add a pinch of salt and half a lemon, cover with a lid. Cook until done, stirring occasionally.

Make transverse cuts on both sides of each mackerel, leaving about 2 cm to the bone. Rub with salt, black pepper and ground coriander.

Then place the carcasses in a large skillet with 1 tablespoon of olive oil over medium heat. Sprinkle the fish with rosemary and chopped garlic cloves and fry on both sides until golden brown.

Chop the tomatoes and place them on a wide plate. Throw chopped chili peppers on top. Squeeze the finished quinoa and add it to the center. Season with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Place the fried mackerel on top of the salad.

Mix yogurt and horseradish and pour this sauce over the fish. Garnish the dish with basil leaves.