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).
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.
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.