Heart Healthy from WakeMed Heart Center

Spanish Mackerel with Beetroot Potato Salad

March 29, 2018 |

Recipe courtesy of Chef Scott Surratt.
as seen on episode “Spanish Mackerel“, Season 7

Flavor, NC | Spanish Mackerel with Beetroot Potato Salad

  • 4 each mackerel fillets, 4-6oz each
  • 2 tablespoons olive oil
  • Pinch salt
  • Pinch pepper

For the beetroot and new potato salad

  • 1 pound new potatoes
  • 2 each beetroots
  • 1 each celery stick, diced
  • 1/2 each red onion, minced
  • 2 each eggs, hard-boiled, chopped
  • 2 tbsp. chives, minced
  • 2 tbsp. sherry vinegar
  • 2 tsp Dijon mustard
  • ¼ cup olive oil
  • 1 tbsp. Greek yoghurt
  • Sea salt to taste
  • Fresh ground black pepper to taste


Steam the potatoes and beetroot for 15-30 minutes. Time will vary depending on the size of your beetroot and potatoes so check them regularly and remove when a knife or skewer can easily be driven through them). When ready, remove from the heat.

When cool enough to handle, peel the beetroot (you can leave the skins of the potatoes on) then chop the beetroot and potatoes into small pieces.
Combine the potato and beetroot in a bowl with the celery, onion, hard-boiled eggs and chives.

To make the dressing, simply whisk together the vinegar, mustard, olive oil and yoghurt. Toss the dressing with the vegetables, season with salt and pepper and set aside.

In a sauté pan place oil and turn heat to medium high heat. Once the pan is ready, place the lightly oiled and seasoned mackerel into the pan. Pan sear the mackerel for 3-4 minutes, while lightly pressing the fillet down so the edges do not curl while cooking. Once the skin is crisp, golden brown, and the fish is most of the way cooked, turn heat off and flip the fish to finish cooking.

Serve the mackerel on a bed of arugula leaves with a helping of the potato and beetroot salad

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Category: Recipes

Comments (3)

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  1. Peggy farris says:

    Spanish mackerel with beetroot potato salad looks amazing. Is this from a restaurant or just the chef?

    • Flavor, NC says:

      It was made at the following restaurant. They have wonderful food. I don’t know if the Spanish Mackerel with beetroot potato salad is on the menu. Glad you enjoyed this episode!

      Ceviche’s Restaurant & Rum Bar
      7210 Wrightsville Avenue.
      Wilmington, NC 28403

      Buzzy Panamanian cafe offering Latin-inspired fare & tropical drinks in a relaxed, vibrant setting.
      “Inspired by my upbringing in Panama, Central America – Fishing with my Dad in both the Pacific and Atlantic Oceans, picking fresh mangos at the bus stop for breakfast & epic surfing trips (I vividly remember my first barrel). I wanted to bring that feeling to Wrightsville Beach with a staple in the Panamanian diet, ceviche, tropical fruit, plantains, etc…”
      – Hunter Tiblier, Owner.

      • Ray says:

        Mui bueno! Cannot wait to try. Gracias! Love the whole show. What a way to showcase fabulous food in NC. Come to the mountains. We need your fabulous fish in Asheville!

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