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Mackerel With Picadillo

Mackerel With Picadillo recipe image
This dish features tender, flaky mackerel fillets grilled until the skin is crisp and golden, then generously topped with a fresh, tangy picadillo. The relish combines diced tomatoes, sweet bell peppers, and onions marinated in sherry vinegar, honey, and a hint of crushed red chilies for a perfect balance of sweet, sour, and spicy flavors. It’s a quick, flavorful meal that highlights the rich taste of the fish without overpowering it. Ideal for warm-weather dinners or a light yet satisfying weeknight supper, this recipe brings a burst of Mediterranean-inspired freshness to the table. Serve with crusty bread to soak up the delicious juices.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 450
Dietary: Vegan
Description
This dish features tender, flaky mackerel fillets grilled until the skin is crisp and golden, then generously topped with a fresh, tangy picadillo. The relish combines diced tomatoes, sweet bell peppers, and onions marinated in sherry vinegar, honey, and a hint of crushed red chilies for a perfect balance of sweet, sour, and spicy flavors. It’s a quick, flavorful meal that highlights the rich taste of the fish without overpowering it. Ideal for warm-weather dinners or a light yet satisfying weeknight supper, this recipe brings a burst of Mediterranean-inspired freshness to the table. Serve with crusty bread to soak up the delicious juices.
Ingredients
  • Spanish onion, cut into 1/4-inch dice
  • bell pepper, cut into 1/4-inch dice
  • pepper, cut into 1/4-inch dice
  • extra virgin olive oil, plus 2 tbsp more
  • sherry vinegar
  • honey
  • crushed red chilies
  • scallion, thinly sliced
  • vine-ripened tomatoes, cut into 1/4-inch dice
  • mackerel fillets, skinned and boned
  • salt and freshly ground black pepper
Directions
  1. 1
    Preheat the grill or broiler to high heat.
  2. 2
    In a large mixing bowl, combine the diced Spanish onion, red bell pepper, green pepper, and tomatoes.
  3. 3
    Add 6 tablespoons of extra virgin olive oil, sherry vinegar, honey, crushed red chilies, and thinly sliced scallion to the bowl.
  4. 4
    Stir well to combine the ingredients. Do not add salt yet.
  5. 5
    Let the picadillo mixture stand at room temperature for 1 hour to allow flavors to meld.
  6. 6
    Pat the mackerel fillets dry with paper towels. Brush both sides with the remaining 2 tablespoons of olive oil.
  7. 7
    Season the mackerel fillets generously with salt and freshly ground black pepper.
  8. 8
    Place the mackerel skin-side down on the preheated grill or broiler pan.
  9. 9
    Cook for 4 to 5 minutes, until the skin is crispy and the fish is almost fully cooked through.
  10. 10
    Carefully flip the fillets and cook for an additional 1 minute to finish cooking.
  11. 11
    Transfer the cooked mackerel to a serving platter.
  12. 12
    Season the picadillo mixture with salt and pepper to taste.
  13. 13
    Spoon the tomato and pepper relish generously over the grilled mackerel fillets.
  14. 14
    Serve immediately while warm, or allow to cool to room temperature before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 5g25%
Cholesterol 60mg20%
Sodium 150mg7%
Total Carbohydrate 12g4%
Dietary Fiber 3g12%
Sugars 8g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mackerel-with-picadillo/