About Frank O'Connor

Frank is a highly experienced well known and well-educated chef. He has worked in conjunction with Mcswiggans on many occasions. Frank holds a masters in food production development and has shared his knowledge with students as a lecturer in G.M.I.T for years.

McSwiggans & Frank O’Connors Pan Fried Fillet Of Mackerel & Aran Scallops with Red Pepper Coulis, Baby Fennel & Pesto Baked Rice


(4 portions)

4 fillets of mackerel

12 large scallops


Red Pepper Coulis: Ingredients & method

1 red pepper

1 clove garlic

1 stick lemongrass

1 shallot

400ml vegetable stock

Rapeseed oil


Sweat peppers, garlic, shallot until soft. Add lemongrass. Cover with vegetable stock and simmer for 10 mins.


Pesto: Ingredients and method 

100g basil leaves

50 grams pine nuts

50g hard cheese

200 ml rapeseed oil

1 clove garlic


Process all ingredients until smooth, adjust consistency with more oil if needed.

Pesto Braised Rice:  Ingredients & method 

1 cup hard grain rice

2 cups vegetable stock

1 shallot

1 tbs rapeseed oil


Sweat shallots and rice in oil, cook over medium heat until coated. Add stock, cover with baking paper. Cook in oven at 160 for 16 mins and add pesto in to taste.


Baby Fennel:

2 baby fennel

25g butter

25g butter

100ml vegetable stock

Seasoning (Achill Island salt)


Trim fennel, cut in 2 lengthways. Saute lightly in butter – no colour. Add stock, bring to boil. Simmer until cooked.


To serve:

Pan fry fish in a dry pan until crisp, turn over and turn off heat. Serve with sauce, rice, fennel.