Fresh flavours

Michelin-star chef Michael Smith creates two quick and easy-to-make seafood dishes which will have dinner guests – and the family – yelling for more

Two quick and easy seafood dishes from Michelin-star chef Michael Smith – the only work you have to put in is tracking down your local fishmonger

Today’s recipes are easy to make at home and feature two of my favourite fish – fresh mackerel and Scottish farmed halibut from Ghia. Both are plentiful and on the sustainable seafood list. The only work you have to put in is tracking down your local fishmonger as it’s the fishmonger who has the best quality and freshest seafood.

Mackerel is a wonderful fish that’s rich in essential oils, minerals and vitamins and is really good for your heart. If it’s on the menu I’ll never say no to it, and I like to think of Scottish mackerel as being the UK’s answer to tuna. When choosing mackerel, look for bright eyes, shiny gills and a stiff body.

The first recipe features mackerel which can either be cooked on a heavy ridged pan, grilled or popped on the barbecue. It cooks quickly so make sure you get the skin nicely charred.

It’s served with a healthy purple coleslaw made with red cabbage, red onion and beetroot which takes minutes to put together making this a very quick and easy dish.

Farmed Ghia halibut is another super-healthy Scottish fish which is very easy to cook. Full of flavour and with thick, white flesh, it can turn a mid-week supper into a special occasion.

Here, I’ve served it with a roasted red pepper, tomato and olive salad which can be made in advance and kept in the fridge for up to a week.

l You can try Michael’s cooking for yourself at his Loch Bay Restaurant on Skye. Call 01470 592235 or visit www.lochbay-restaurant.co.uk