| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Med01 | 4 | Servings | |
INGREDIENTS
| 1 | Spanish onion, cut 1/4" dice | |
| 1 | Red bell pepper, cut 1/4" | |
| dice | ||
| 1 | Green pepper, cut 1/4" dice | |
| 8 | T | Extra-virgin olive oil |
| divided | ||
| 2 | T | Sherry vinegar |
| 1 | t | Honey |
| 1 | t | 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 - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-24-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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