Perfect match: grilled mackerel and amontillado

AT A GLANCE

  • Serves 4 people

  • 120 ml extra-virgin olive oil, plus extra for drizzling
  • 1 tbsp smoked sweet paprika
  • garlic cloves, finely chopped
  • 1 lemon, finely grated rind only
  • 4 blue mackerel (about 150gm each), cleaned
  • 4 baby cos lettuce hearts, quartered
  • ½ Spanish onion, thinly sliced into rounds
  • 1 cup (loosely packed) flat-leaf parsley leaves
  • 2 tbsp sherry vinegar
01   Preheat a grill to high. Combine 40ml oil, paprika, two-thirds of garlic and rind in a small bowl, brush the inside of each mackerel liberally with oil mixture. Lay mackerel on a tray lined with foil, drizzle with 40ml oil and scatter generously with sea salt flakes. Grill, turning once, until crisp and cooked through (2-3 minutes each side).
02   Meanwhile, combine cos, onion and parsley in a bowl. Whisk vinegar, remaining oil and remaining garlic in a bowl. Add to cos, toss carefully and serve with grilled mackerel.

Topics:

COS LETTUCE, SEAFOOD, MACKEREL, SPANISH, SPRING, FISH, SALAD, DRINK SUGGESTION, LUNCH

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

FEATURED IN

Oct 2009

Oct 2009

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