Mackerel Cutlets with Tomato, Olive & Caper Salsa

I made this meal with a fresh catch while anchored at Hope Island on the Great Barrier Reef. It was a few days out of Cairns, and we still had some fresh vegetables from our shopping trip that we needed to use. The green beans were on their last days, so, as often happens on a boat, what we decided to cook for dinner was determined by the veggies we had and what we needed to use first.

Mackerel with Tomato, Olive & Caper Salsa

Dwayne caught, cleaned and cut the Spanish mackerel into cutlets. He then barbequed the cutlets while I made salsa.

For the salsa…

I diced tomato, kalamata olives, red onion, anchovy, chilli, and capers and mixed them with a bit of olive oil.

The beans were begging to be cooked. I blanched them in boiling water for a minute or two and set them aside. Then sautéed a little garlic in butter and tossed in the beans and some chopped pistachio nuts.

We enjoyed a delicious meal of BBQ mackerel topped with salsa and served with beans on the side. We love mackerel. I don’t think we’ll ever get sick of it!

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