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Mackerel with Picadillo

1 md Spanish onion, cut into 1/4 Inch dice
1 Red bell pepper, cut into 1/4 Inch dice
1 Green pepper, cut into 1/4 Inch dice
6 tb Extra virgin olive oil plus 2 Tablespoons
2 tb Sherry vinegar
1 ts Honey
1 ts Crushed red chilies
1 Scallion, thinly sliced
1 lb Vine ripened tomatoes, cut into 1/2 inch cubes
2 lb Mackerel
Salt and pepper to season


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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