Recipe Details
| Title | Grilled mackerel with green olive, celery & raisin salsa |
|
| Author | Ottolenghi | |
| Portions | 4 | |
| Created | 16th February 2015 08:41 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 127.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Mackerel, raw | 8 Unit |  |
| Oil, olive | 4 Tablespoon | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Celery | 125 Gram |  |
| Olives, ripe, canned (small-extra large) | 60 Gram | |
| Capers, canned | 3 Tablespoon | |
| Raisins | 70 Gram |  |
| Vinegar, red wine | 1.5 Tablespoon | |
| Oil, olive | 4 Tablespoon | |
| Honey | 3 Tablespoon | |
| Parsley, raw | 15 Gram |
Special Dietary Requirements Suitability
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Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 372 |  |
| Protein | 2.53% | |
| Other Carbohydrate | 0.99% | |
| Sugar | 23.42% | |
| Fat Saturated | 22.10% | |
| Fat Unsaturated | 53.13% | |
| Fiber | 6.66% | |
| Sodium | 19.39% | |
| Salt | 20.24% | |
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Recipe Method
1. Stir together all the salsa ingredients. Taste it; it should be sweet, sour and salty. Season with salt and pepper and leave to sit for at least 15 minutes for the flavours to evolve. (At this point, the salsa can be refrigerated for up to 24 hours, if necessary. Before serving, allow it to come to room temperature, refresh with extra chopped parsley and adjust the seasoning). 2. Set an oven grill to its highest setting. Toss the mackerel fillets gently with the oik and some salt and pepper. Lay the fillets on a flat oven tray, skin side up and place under the hot grill for 3-4 minutes, or until just cooked. 3. Serve the fish hot or at room temperature, with a spoonful of salsa on top.