Mackerel with Picadillo

By LeeBoruchow

Ingredients

• 2 lb Mackerel, filleted with skin in tact
• Salt and black pepper, to taste
• 8 tbsp Extra-virgin olive oil
• 1 tsp Honey
• 1 tsp Crushed red chilies
• 1 Scallion, thinly sliced
• 1 Red bell pepper, cut 1/4" dice
• 1 Spanish onion, cut 1/4" dice
• 1 Green pepper, cut 1/4" dice
• 2 tbsp Sherry vinegar
• 1 lb ripe tomatoes, cut 1/4" dice

Preparation

Step 1

Preheat grill or broiler.

In a mixing bowl, place onion, peppers, 6 tablespoons olive oil, vinegar, honey, crushed chilies, scallion and tomatoes, stir well and let stand 1 hour. Do not add salt yet.

Brush fish with remaining extra-virgin olive oil, season, and place skin-side down on grill until almost fully cooked through, about 4 to 5 minutes. Turn over and finish cooking, 1 minute, and place on platter.

Season tomato mixture with salt and pepper and spoon over fish. Serve either warm or at room temperature.