| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Med01 | 4 | servings | |
INGREDIENTS
| 1 | md | Spanish onion; cut 1/4" dice |
| 1 | Red bell pepper; cut 1/4" dice | |
| 1 | Green pepper; cut 1/4" dice | |
| 8 | tb | Extra-virgin olive oil; divided |
| 2 | tb | Sherry vinegar |
| 1 | ts | Honey |
| 1 | ts | Crushed red chilies |
| 1 | Scallion; thinly sliced | |
| 1 | lb | Vine-ripened tomatoes; cut 1/2" cubes |
| 2 | lb | Mackerel |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat grill or broiler. In a mixing bowl, place onion, peppers, 6 tablespoons olive oil, vinegar, honey, crushed chilies, scallion and tomatoes, stir well and let stand 1 hour. DO NOT ADD SALT YET! Fillet mackerel and remove all bones, leaving skin intact. Brush fish with remaining extra-virgin olive oil and place skin-side down on grill until almost fully cooked through, about 4 to 5 minutes. Turn over and finish cooking, 1 minute, and place on platter. Season tomato mixture with salt and pepper and spoon over fish. Serve either warm or at room temperature. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B18 broadcast 06-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 06-24-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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