The strong flavours of mackerel are complemented well by this robust marinade and the bright, zingy salad.
SERVES 4
PREP TIME 20 MINS
COOK TIME 6 MINS
Barbecue
Shallow Bowl
Brush
| 1 hot red chilli, deseeded and finely chopped |
| 1 tbsp capers, rinsed, dried, and chopped |
| 2 tbsp olive oil, plus extra for brushing |
| Juice of 1 lemon, plus extra lemon wedges to serve |
| 4 large skin-on mackerel fillets |
| Salt and freshly ground black pepper |
| 1 bulb fennel, thinly sliced |
| 9 oz (250g) cherry tomatoes, halved |
| 2 red chillies, deseeded and thinly sliced lengthways |
| 1/2 bunch chives, snipped into 2.5cm lengths |
| 1 large handful flat-leaf parsley, chopped |
| 4 sprigs dill, chopped |
| 2 tbsp olive oil |
| Juice of 1/2 a lemon |
| 1 garlic clove, crushed |
| 1. Mix together the chilli, capers, olive oil, and lemon juice in a shallow bowl. Add the mackerel fillets, and season well on both sides. Rub the mixture over the fish, cover, and marinate in the fridge for 1 hour. |
| 2. Prepare a barbecue for cooking, and brush the bars with oil. Cook the fish, skin-side down, for 2–3 minutes, or until the skin is golden brown. Turn it gently, brush with the marinade, and cook for a further 2–3 minutes. Remove from the heat and divide between four serving plates. |
| 3. Put the salad ingredients in a bowl, toss gently, then serve with the fish, with lemon wedges for squeezing. |
| Fat: 199.87 g | Fiber: 12.06 g |
| Iron: 26.68 mg | Sugar: 17.42 g |
| Calcium: 603.56 mg | Sodium: 2729.11 mg |
| Potassium: 9472.35 mg | Calories: 3553.34 kcal |
| Protein: 370.24 g | Vitamin A: 4469.32 IU |
| Vitamin C: 382.76 g | Carbohydrates: 39.33 g |
| Saturated Fat: 48.38 g | Cholesterol: 846 mg |