Recipes
Fish
Mackerel
Smoky grilled mackerel fillets with Tuscan salad

Smoky grilled mackerel fillets with Tuscan salad

Name: Smoky grilled mackerel fillets with Tuscan salad
Yield: Serves 4
Cuisine: Italian recipes
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

Easy
May 2010

Easy
May 2010

Test kitchen approved

Serves 4
Takes 15 min to make, 20 min to cook, plus resting

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

Nutrition: per serving

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

Nutrition: per serving

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

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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

Method

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.
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.
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.
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.