Smoked Mackerel with Grilled Summer Vegetables

Submitted by: Steph Burton
A after-work supper. The citrus dressing for the vegetables reduces the oiliness of the mackerel.
Any combination of aubergine, courgette and pepper could be used, or alternatively quartered tomatoes or red onion

Serves: 4
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: d 

Tags: healthy · main · quick · easy · supper ·

Ingredients

1 aubergine, halved lengthways and cut into strips
1 courgette, cut into strips lengthways
2 red peppers, cut into strips lengthways
olive oil
½ a lime, juiced
salt and freshly ground black pepper
4 smoked mackerel fillets

Method

Heat a griddle pan. Brush the vegetables lightly with oil and grill for about 2 minutes each side until tender (if using, do the tomatoes last as they may stick).

If you prefer the mackerel hot, brush a frying pan with olive oil and heat. Place the fish in the pan and cook for a few minutes until sizzling.

Put the vegetables into a large bowl, season with salt & pepper to taste. Toss with the lime juice and a little more olive oil. Divide between four plates and serve with the smoked mackerel.

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