Mackerel Kebabs With Sweet Pepper Salad -

Mackerel Kebabs With Sweet Pepper Salad

Mackerel is an excellent fish for barbecuing because its natural oils keep it moist and tasty. This recipe combines mackerel with peppers and tomatoes in a flavoursome summer salad.

Ingredients

4 medium mackerel, about 225g/8oz each, filleted
2 small red onions, cut in wedges
30ml/2 tbsp chopped fresh marjoram
60ml/4 tbsp dry white wine
45ml/3 tbsp olive oil
Juice of 1 lime

FOR THE SALAD

1 red pepper
1 yellow pepper
1 small red onion
2 large plum tomatoes
15ml/1 tbsp chopped fresh marjoram
10ml/2 tsp balsamic vinegar
Salt and freshly ground black pepper

Details

Serves: 4

Method

1. Thread each mackerel fillet on to a skewer, with an onion wedge on each end. Arrange the skewers in a dish.

2. Mix together the marjoram, wine, oil and lime juice and spoon over the mackerel. Cover and chill in the fridge for at least 30 minutes, turning once.

3. To make the salad, quarter and seed both peppers and halve the onion. Place the peppers and onion, skin-side down, with the whole tomatoes, on a hot barbecue and leave until the skins are blackened and charred.

4. Remove the vegetables from the barbecue and leave until they are cool enough to handle. Use a sharp knife to peel off and discard the skins.

5. Chop the vegetables roughly and put them in a bowl. Stir in the marjoram and balsamic vinegar and season to taste. Toss thoroughly.

6. Remove the kebabs from the fridge and cook on a hot barbecue for about 10-12 minutes, turning occasionally and basting with the marinade. Serve with the pepper salad.

Cook's Tip:- Other oily fish can be used for this dish: try fillets or cubes of herring, rainbow trout or salmon, instead.

Related food category:

• Fish and Seafood