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Spiced Mackerel Fillets On A Plum Tomato Salad

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Ingredients

4 mackerel, filleted and scaled
Vegetable oil for brushing
1 teaspoon each of garlic salt, onion salt, oregano and paprika

Plum tomato salad
125 ml/4 fl oz olive oil
1 teaspoon creamed horseradish
1 teaspoon white wine vinegar
salt and pepper
225 g/8 oz plum tomatoes
small cos or romaine lettuce

Details

Serves: 4


Method

Heat the grill or barbecue. To make the salad dressing, whisk together the oil, horseradish, vinegar and salt and pepper to taste. Run your fingers over the flesh of the mackerel to make sure no bones remain; use tweezers to pull out any tiny bones. Cut each fillet in half. Brush the fish with a little oil and then pass the flesh side through the spices. Place the fish, spice side down, on the grill. Cook for 2-3 minutes, do not overcook, then turn and cook the other side. Slice the tomatoes and lay on four plates. Shred the lettuce and toss in some of the dressing. Put the lettuce on top of the tomatoes. Lay the barbecued fish on top and sprinkle with the dressing. Serve at once.

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