variety in the vegetation

I try not to be boring when it comes to cooking. Admittedly, I generally have the same thing for breakfast (espresso and a protein drink with almond milk), but when it comes to dinner, it's important to me to mix it up a little. Boring eating leads to not feeling sated, which can leave a person reaching for the Haagen Daaz.

I like a lot of fish, but it can get pricey, so I try to shop the sales. It is, apparently a good time to buy Spanish mackerel. I recently had it as sushi and rather enjoyed it. When I saw it on sale, I pounced.

This week's recipe is very simple. Roasted mackerel over radicchio with avocado, with a lemony vinaigrette (which actually involves no vinegar, but I digress).

6 (4-to 5-ounces) mackerel fillets with skin, halved

1/3 cup plus 2 tablespoons extra-virgin olive oil, divided

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 medium head radicchio (about 10 ounces), leaves torn

2 tablespoons chopped flat-leaf parsley

1 medium avocado, thinly sliced

 .  . . .

 I heartily recommend drafting some help to peel the radicchio for assistance with plating. I threw in some butter lettuce more for color and to fill us up, since there were no carbs in the recipe.

Your how-to:

Preheat broiler.

Make several diagonal slashes (1/8 inch deep) in mackerel skin about 1 inch apart. Coat both sides of mackerel with 2 tablespoons oil, then season with 3/4 teaspoon salt (total).

Broil mackerel, skin side up, in a 4-sided sheet pan about 4 inches from heat until just cooked through and skin is crisp in spots, about 7 minutes.

Meanwhile, whisk together remaining 1/3 cup oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Reserve 2 tablespoons vinaigrette, then toss radicchio and parsley with remaining vinaigrette.

Serve salad topped with avocado and mackerel and drizzled with reserved vinaigrette.

 . . . . . 

I enjoyed this quite a bit. The fish is rich and the slightly pepper flavor from the radicchio was a nice match. I'm glad I added the butter lettuce, because the contrast in taste and texture was delightful.