It sounds strange but the flavours really go together in this dish and it's good for you too as mackerel is packed with essential amino acids.
For the salsa
100g strawberries, stalks removed
1 fat red chilli
1 banana shallot
Small handful fresh coriander
Juice of 2 limes
2 tbsp runny honey
For the fish
2 mackerel fillets
A little plain flour for dusting
Salt and pepper
1 candy beetroot or just a normal red one
For the salsa, finely chop the strawberries and throw into a bowl. Finely chop the chilli and add that, along with the finely sliced shallot and chopped coriander. Toss together with a little salt and pepper, then add the lime juice and honey and stir to a salsa. Taste, and add a little more salt and pepper if needed. Allow to rest.
For the mackerel sprinkle a little plain flour onto a plate. Season the flesh of the mackerel fillets then dip them into the flour to coat very lightly.
Heat a little rapeseed oil in the pan on high and when hot reduce the heat to medium. Add the mackerel fillets skin side down, holding them flat with a fish slice for the first few seconds - otherwise they can curl up. Fry for 3-4 minutes or until the skin is crisp and the flesh turns a little more opaque, then flip over and fry for a further 1-2 minutes.
For the vegetables, shave them into very fine slices using a mandolin. Arrange them on a plate, top with the mackerel fillets and then finish with the salsa.