Ingredients
455g (1lb) mackerel or herring fillets, fresh or defrosted
225g (8 oz) tomatoes, skinned and roughly chopped
quarter cucumber, cubed
1 small onion, finely chopped
2 x 15ml spoon (2 tablespoons) medium sherry
2 x 15ml spoon (2 tablespoons) water
salt and citrus pepper
fresh chopped parsley, to garnish
Serves 4
TIP: If citrus pepper is unavailable use black pepper
and lemon or orange rind, grated.
NUTRITIONAL VALUES PER PORTION (APPROX) 275 Kilocalories;
22g Protein; 19g Fat; 3g Carbohydrate; 1g Fibre.
Method
Preheat the grill
Place the tomatoes, cucumber, onion, sherry and water
into a pan.
Bring to the boil, cover and simmer for 10-15 minutes,
stirring occasionally, until the tomatoes and vegetables
are soft. Season to taste.
Place the mackerel fillets onto a grill pan and sprinkle
with seasoning.
Cook under a medium heat for 4-5 minutes, until the
fish is almost cooked.
Divide the tomato pickle mixture between the fillets
and return to the grill. Cook for a further 1-2 minutes.
Serve hot with chunks of corn on the cob and watercress.
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