Perfect for a summer lunch, the mackerel can be grilled or cooked on the barbecue.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 cucumber, peeled||1/2 tsp Dijon mustard|
|1 shallot, finely chopped||salt and freshly ground black pepper|
|1 tbsp chopped dill, plus more to garnish||1/4 cup olive oil, plus more to serve|
|1/2 green bell pepper, seeded and chopped||4 whole small mackerel, cleaned and boned|
|2 tbsp fresh lemon juice|
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.
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.
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.
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