- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
Perfect for a summer lunch, the mackerel can be grilled or cooked on the barbecue
- 1 cucumber, peeled
- 1 shallot, finely chopped
- 1 tbsp chopped dill, plus more to garnish
- ½ green bell pepper, seeded and chopped
- 2 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ¼ cup olive oil, plus more to serve
- Salt and freshly ground black pepper
- 4 whole small mackerel, cleaned and boned
1. To make the salad, run a vegetable peeler down the length of the cucumber to shave it into long thin strips, discarding the seeds. Combine the cucumber, shallot, dill, and green pepper.
2. Whisk the lemon juice and mustard in a small bowl, and whisk in the oil. Pour over the vegetables, season with salt and pepper, and toss.
3. Position the broiler rack 6in (15cm) from the source of heat and preheat the broiler. Cut two or three slashes into the skin of each side of the fish. Season with salt and pepper. Broil, turning once, for about 8 minutes, until the flesh is opaque when pierced with the tip of a knife. Serve hot with the cucumber salad.
Good with boiled new potatoes tossed with olive oil and chopped dill.
Leftover fish can be flaked and used as a tasty omelet filling or added to a salad.
© 2008 Dorling Kindersley
Nutritional information is based on 1/8 teaspoon added salt per serving.