Mackerel with picadillo

Yield: 4 servings

Measure Ingredient
1 medium Spanish onion, cut into
¼ \N Inch dice
1 \N Red bell pepper, cut into
¼ \N Inch dice
1 \N Green pepper, cut into
¼ \N Inch dice
6 tablespoons Extra virgin olive oil plus
2 \N Tablespoons
2 tablespoons Sherry vinegar
1 teaspoon Honey
1 teaspoon Crushed red chilies
1 \N Scallion, thinly sliced
1 pounds Vineripened tomatoes, cut
\N \N Into 1/2inch cubes
2 pounds Mackerel
\N \N Salt and pepper to season
\N \N Preheat grill or broiler.

In a mixing bowl, place onion, peppers, 6 tablespoons olive oil, vinegar, honey, crushed chilies, scallion and tomatoes, stir well and let stand 1 hour. DO NOT ADD SALT YET! Fillet mackerel and remove all bones, leaving skin intact. Brush fish with remaining extra olive oil and place skinside down on grill until almost fully cooked through, about 4 to 5 minutes. Turn over and finish cooking, 1 minute, and place on platter. Season tomato mixture with salt and pepper and spoon over fish. Serve either warm or at room temperature.

Yield: 4 servings


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