Grilled horse mackerel with warm vegetable salad
Grilled horse mackerel with warm vegetable salad
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Grilled horse mackerel with warm vegetable salad
Υλικά
For the Horse Mackerel
- 4 horse mackerel, approximately 600 g total, cleaned
For the Marinade
- 1 tbsp salt
- 1 tbsp whole black peppercorns
- 1 tbsp sweet paprika
- 1 tbsp ground coriander
- 1 tbsp dried oregano
- 2 garlic cloves
- Juice of 1 lemon
- 1 tbsp olive oil
For the Warm Vegetable Salad
- 1 yellow onion, thinly sliced
- 2 green onions, finely chopped, white parts only
- 1 garlic clove, finely chopped
- 1 carrot, cut into thin strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 2–3 fresh thyme sprigs
- 2 tbsp red wine vinegar
- 4 slices of dark bread
- 60 ml olive oil
- Salt
- Freshly ground black pepper
- Chopped parsley and cilantro, for garnish
Εκτέλεση
For the Horse Mackerel
Place the salt, peppercorns, coriander, paprika, oregano, and garlic in a mortar and pestle. Crush until a smooth paste forms.
Add the lemon juice and olive oil and mix well.
Coat the horse mackerel thoroughly with the marinade, making sure they are well covered on all sides. Let them marinate for a few minutes.
Place the fish on a baking sheet lined with parchment paper and pour the remaining marinade over them.
Bake in a preheated 400°F (200°C) oven for approximately 10 minutes, depending on the size of the fish.
For the Warm Vegetable Salad
Heat the olive oil in a large skillet. Add the sliced onion and garlic and sauté for 1–2 minutes, until they begin to soften and become glossy.
Add the green onions, carrot, bell peppers, and thyme. Season with salt and pepper and sauté for 3–4 minutes, stirring gently.
The vegetables should remain al dente—cooked but still slightly crisp, so they retain their flavor, aroma, and texture.
Deglaze with the red wine vinegar and stir well. Cook for another minute, allowing the vinegar to blend into the vegetables.
Push the vegetables to one side of the skillet and place the bread slices on the other side. Toast briefly on both sides, allowing the bread to absorb some of the flavors and olive oil from the vegetables.
To Serve
Remove the skillet from the heat and place one slice of toasted bread on each plate.
Top with the warm vegetable salad.
Carefully clean the horse mackerel, removing the central bone and any smaller bones, and place the fillets over the vegetables.
Garnish with chopped parsley and cilantro, drizzle with a few drops of olive oil, and serve immediately.
The short marinating time helps the fish absorb the flavors and cook evenly, while the lemon and spices enhance its natural flavor.
Cooking time depends on the size of the fish. Larger horse mackerel may require 2–3 additional minutes, while smaller ones may require about 2 minutes less.
For even cooking, make sure all the vegetables are cut into similar sizes and thicknesses.
Avoid overcooking the vegetables. The salad should remain warm and crisp, rather than soft or mushy.
If you prefer a more pronounced acidity, you can slightly increase the amount of vinegar.
