Island Life Magazine Ltd August/September 2013 | Page 106

FOOD

RECIPE

BY ALAN STALEY at The Seaview Hotel, Seaview

Heirloom tomatoes from the tomato
stall and Captain Stan's mackerel

106

Ingredients
Olive oil • 2 large ripe red tomatoes • Handful
of fresh basil • ½ pound assorted tomato stall
heirloom tomatoes (4-5 in total)* • 4 Captain
Stan’s mackerel fillets, skin scored with sharp
knife*• Lemon juice • Sea salt and pepper

Preheat grill. Cut the heirloom tomatoes
into chunks of varying shapes and drizzle
generously with good olive oil and sprinkle
with sea salt. Place under a hot grill for around
2-3 mins to heat through, they should be soft
but still holding their shape.

Dice red tomato. In a pan add a little olive
oil, pinch of salt and on medium-low heat,
sweat the tomatoes and fresh basil for a few
mins then cover the pan with cling film and
cook very slowly on a low heat to 'melt' the
tomatoes into a sauce, around 10 mins. When
completely softened, blitz in a food processor
and correct the seasoning.

Meanwhile, heat a non-stick pan on a
medium-high heat, add a little olive oil, pat
fillets dry with kitchen towel, season scored
skin side with little salt. Lay the mackerel skin
side down and fry until crisp, around 2-4 mins.
Carefully turn the fish over and cook for a
further minute or two, or until cooked through.

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To serve, spread some of the warm tomato
and basil sauce across the plate and randomly
place the grilled tomatoes. Place the mackerel
on top, squeeze over a little fresh lemon and
garnish with fresh basil or garden herbs.
Tip: Island Baker’s artisan bread is ideal for
mopping up all those juices. Goes well with a
dry French rosé.

'Fre sh m a ck e re l
h a s a m il d
a lm ost butte ry
ta st e'