Smoky grilled mackerel fillets with Tuscan salad

  • Portion size: Serves 4
  • Takes 15 min to make, 20 min to cook, plus resting
  • Difficulty: easy

This mackerel recipe will bring a little Italian sunshine to your mealtime.

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Ingredients

  • 2 tbsp olive oil
  • 1 tsp smoked sweet paprika
  • 4 mackerel fillets, pin-boned, skin slashed
  • 4 slices of sourdough bread

For the Tuscan salad

  • 2 red and 2 yellow peppers, halved
  • 1 tbsp olive oil
  • 90g pimento-stuffed olives, halved
  • Handful fresh basil leaves
  • 1 red onion, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 2 tsp red wine vinegar
  • 1 garlic clove, crushed
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Method

  1. Make the salad. Preheat the grill to medium-high. Place the peppers skin-side up on a baking tray, drizzle with oil and grill for 15 minutes until charred. Place in a bowl and cover with cling film. Cool, peel and chop into chunks. Place in a large bowl with the olives and basil.
  2. Put the onion in a sieve, run under cold water, then add to the bowl. Whisk together the extra-virgin olive oil, vinegar and garlic. Toss through the salad. Set aside for 15 minutes.
  3. Mix 1 tbsp of the olive oil and the paprika together, season and brush over the skin of the mackerel, then place skin-side up on a baking tray. Grill for 4-5 minutes until the skin is crisp and the fish is just cooked.
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  5. Drizzle the bread with the remaining oil and grill each side until golden. Divide among plates, spoon over the Tuscan salad and serve with the grilled mackerel.

Nutrition

  • 639kcals Calories
  • 38.2g (6.7 saturated) Fat
  • 27.4g Protein
  • 49.2g (11.9g sugar) Carbs
  • 1.7g Salt
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