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Recipe of The Week

Foodies Corner

Recipe of The Week

MACKEREL WITH TOMATO SALAD ON SOURDOUGH TOASTS
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Method: BBQ or stove

Approx 20 minutes

Ingredients:

  • 2 fresh mackerel fillets
  • 2tsp light olive or vegetable oil
  • 2tbs Jack Daniel’s Tennessee Honey Barbecue Glaze, plus extra to serve
  • 100g baby plum tomatoes
  • 1 lemon or lime
  • ½ red onion, finely diced
  • Few sprigs fresh flat leaf parsley, chopped
  • Sea salt and freshly ground black pepper
  • 4 slices sourdough or rustic country bread

Serves: 2

Prep:

  1. Halve the tomatoes and place in a bowl. Add the juice of half the lemon or lime, then stir in the onion and parsley, season with a pinch of sea salt and black pepper and set aside.
  2. Brush the mackerel fillets with a little oil and place skin side down in a griddle pan. Brush the fleshy side of each fillet generously with the Jack Daniel’s Tennessee Honey Barbecue Glaze. Cook for 3 minutes over a medium-high heat.
  3. Carefully turn the fillets and cook for a further 2-3 minutes or until just cooked through.
  4. Meanwhile, brush the slices of bread with a little oil and place on the other side of the griddle pan or in another frying pan and cook until golden. Turn and toast the other sides then place onto warmed plates.
  5. Pile the tomato salad onto the toasts. Halve the mackerel fillets and arrange on top.
  6. Serve with extra lemon or lime wedges and drizzle with Jack Daniel’s Tennessee Honey Barbecue Glaze for an extra sticky finish.

Recipe courtesy of Jack Daniel’s Barbecue Sauces 

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