The strong flavors of mackerel are complemented well by this robust marinade and the bright, zingy salad.
Ingredients
- 1 hot red chile, seeded and finely chopped
- 1 tbsp small capers, rinsed, dried, and chopped
- 2 tbsp olive oil, plus extra for brushing
- 1 lemon juice plus extra lemon wedges to serve
- 4 large skin-on mackerel fillets
- salt and freshly ground black pepper
For the Salad
- 1 bulb fennel, thinly sliced
- 9 oz (250 g) cherry tomatoes, halved
- 2 red chiles, seeded and thinly sliced lengthwise
- ½ bunch chives, snipped into 1 in (2.5 cm) lengths
- large handful of flat-leaf parsley, chopped
- 4 springs of dill, chopped
- 2 tbsp olive oil
- ½ lemon juice
- 1 garlic clove, crushed
How to Make It
- Mix together the chile, capers, olive oil, and lemon juice in a wide, shallow bowl. Add the mackerel fillets and season well on both sides. Rub the mixture over the fish, cover, and marinate in the refrigerator for 1 hour.
- 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 another 2–3 minutes. Remove from the heat and divide between four warmed serving plates.
- Put the salad ingredients in a serving bowl, toss gently, and serve with the fish, with lemon wedges for squeezing.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 504 kcal Calories from Fat: 360 kcal |
|
% Daily Value*
|
| Total Fat 40 g 114% |
Saturated Fat 7 g 35% |
Trans Fat 0.0 g |
Sodium 0.6 mg 0% |
carbohydrates 3 g 2% |
Dietary Fiber 2.1 g 6% |
Sugars 2.5 g 3% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |