Grilled Mackerel With Lemon, Samphire And A Tomato And Caper Salsa
10m prep 10m cook 20m ready
Grilled mackerel with a fresh tomato and caper salsa, served with samphire and lemon wedges.
Ingredients
- 4 fresh mackerel cleaned
- olive oil for brushing
- 300 g samphire washed and trimmed
- lemon wedges
- sea salt
- freshly ground black pepper
- 300 g cherry tomatoes halved
- 3 tbsp olive oil
- 1 large garlic clove thinly sliced
- 3 tbsp capers
- 1 lemon juice of
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 96.2 mg
- Iron: 1.53 mg
- Magnesium: 21.6 mg
- Phosphorus: 71 mg
- Potassium: 295 mg
- Zinc: 0.5 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- lemon wedges
- sea salt
- freshly ground black pepper
- 3 tbsp olive oil
- 3 tbsp capers
Prepare
- 4 fresh mackerel, cleaned
- olive oil, for brushing
- 300 g samphire, washed and trimmed
- Halve 300 g cherry tomatoes
- 1 large garlic clove, thinly sliced
- 1 lemon, juice of
Let's Cook
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Step 1.
To make the salsa, toss the halved cherry tomatoes in a bowl with 3 tbsp olive oil, the thinly sliced garlic, capers, and lemon juice. Season with salt and pepper, then set aside.
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Step 2.
Preheat the grill to high or heat a griddle pan over high heat.
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Step 3.
Score each mackerel on both sides at 2cm intervals, cutting almost down to the bone. Brush with olive oil and season with salt and pepper.
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Step 4.
Grill the mackerel for 6–7 minutes, turning once, until lightly charred and cooked through.
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Step 5.
While the mackerel is grilling, bring a saucepan of water to the boil. Add the samphire and cook for 1 minute, then drain.
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Step 6.
Transfer the grilled mackerel to serving plates. Top with the salsa and serve with the samphire and lemon wedges.
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