Salt-grilled mackerel

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olive magazine

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Recipe by olive magazine

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1. Sprinkle 2 tbsp sea salt liberally on both sides of each fish, and leave for 30 minutes. Rinse and pat dry.
2. Cover the tails and fins with foil to stop them burning. Sprinkle over 1 tsp salt per fish. Cook under a hot grill for about 3-4 minutes each side until the skin is crisp and flesh cooked (it will look flaky).
3. Mix the chilli with the mooli and serve with the fish.

mooli

Mooli aka daikon, this looks like a long white radish and is quite widely available.

Per serving

278 kcalories, protein 23.6g, carbohydrate 0.6g, fat 20.1 g, saturated fat 4.1g, fibre 0g, salt 2.09 g

http://www.bbcgoodfood.com/recipes/4209/

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Ingredients

• coarse sea salt
• 4 small mackerels , gutted and scaled
• 1 red chilli , deseeded and finely minced
• 10cm long piece mooli , grated to a pulp

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• coarse sea salt
• 4 small mackerels , gutted and scaled
• 1 red chilli , deseeded and finely minced
• 10cm long piece mooli , grated to a pulp

Per serving

278 kcalories, protein 23.6g, carbohydrate 0.6g, fat 20.1 g, saturated fat 4.1g, fibre 0g, salt 2.09 g

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