MACKEREL KEBABS WITH SWEET PEPPER SALAD
Mackerel is an excellent fish on the barbecue because its natural oils keeps it moist and tasty. The combination of peppers and tomatoes makes a flavoursome dish.
Serves 4
Ingredients
4 mackerel fillets
2 small red onions cut into wedges
2 tbsp chopped fresh fennel
4 tbsp white wine
3 tbsp olive oil
juice 1 lime
For the Salad
1 red pepper
1 yellow pepper
1 small red onion
2 plum tomatoes
1 tbsp chopped fresh oregano
2 tbsp balsamic vinegar
salt and pepper
Method
Thread the mackerel fillets onto a skewer with an onion wedge on each end . Arrange the skewers in a dish.
Mix together the wine fennel ,oil and lime juice and spoon over the mackerel. Cover and leave in the fridge.
To make the salad quarter and seed both peppers and half the onion. Place the peppers and onion skin side down with the whole tomatoes on a barbecue (or in an oven if you want to do it in advance) until charred.
Remove the vegetables from the barbecue and remove skins
Chop the vegetables and put them in a bowl Stir in the oregano and balsamic vinegar and season to taste.
Remove the mackerel from the fridge and cook on the barbecue for 10mins approx. basting with the marinade.
Serve with pepper salad and some extra limes
Anne’s Top Tip
Herring trout or salmon can be used instead of mackerel
