Grilled Mackerel with Toasted Irish Seaweed
There's no need for salt in this dish, as the toasted Irish seaweed, bacon and sherry vinegar will bring out the flavour of the mackerel. Seaweed can act as a great replacement for salt if you are trying to cut back.
4 people
10 minutes
5 minutes
Ingredients
- 1 pinch Black Pepper
- 2 slices Dried Dillisk Seaweed (use 1 or 2 slices)
- 2 - Shallots finely sliced
- 50 ml Sherry vinegar
- 8 slices Smoked Streaky Bacon
- 4 - SuperValu Mackerel Fillets
- 50 ml Vegetable Oil
Method
1. Preheat the grill to high.
2. Sprinkle some freshly ground black pepper on the mackerel fillets, then rub a little of the oil on top. Place on a baking tray with the bacon and grill for 6 to 8 minutes.
3. Heat the remaining oil in a small frying pan set over a medium heat. Add the sliced shallots and cook until soft, then add the sherry vinegar and remove from the heat.
4. Meanwhile, place the seaweed in a dry pan set over a medium-high heat and toast for a few minutes, then snip into small pieces with kitchen scissors.
5. Place the mackerel on a plate and sprinkle the toasted Irish seaweed on top. Spoon over the shallots and sherry vinegar and finish with the grilled bacon. Serve with a winter salad.
