Recipe Details
Title Grilled mackerel with green olive, celery & raisin salsa
Author Ottolenghi
Portions 4
Created 16th February 2015 08:41 am
Weight (Per Portion)

One portion of this dish weighs approximately 124.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Mackerel, raw8 Unit
Oil, olive4 Tablespoon
Salt, sea1 Pinch
Pepper, black1 Pinch
Celery125 Gram
Olives, ripe, canned (small-extra large)60 Gram
Capers, canned3 Tablespoon
Raisins70 Gram
Vinegar, red wine1.5 Tablespoon
Oil, olive4 Tablespoon
Honey3 Tablespoon
Parsley, raw15 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 358
Protein 2.34%
Other Carbohydrate 0.86%
Sugar 27.41%
Fat Saturated 19.97%
Fat Unsaturated 48.08%
Fiber 6.04%
Sodium 13.68%
Salt 14.28%
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Recipe Method
1. Stir together all the salsa ingredients. Taste it; it should be sweet, sour and salty. Season with salt and pepper and leave to sit for at least 15 minutes for the flavours to evolve. (At this point, the salsa can be refrigerated for up to 24 hours, if necessary. Before serving, allow it to come to room temperature, refresh with extra chopped parsley and adjust the seasoning). 2. Set an oven grill to its highest setting. Toss the mackerel fillets gently with the oik and some salt and pepper. Lay the fillets on a flat oven tray, skin side up and place under the hot grill for 3-4 minutes, or until just cooked. 3. Serve the fish hot or at room temperature, with a spoonful of salsa on top.
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