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Smoked paprika mackerel with gazpacho salad

You'll need

  • 120 gm
  • crustless day-old sourdough bread, coarsely torn
  • 90 ml
  • sherry vinegar
  • 100 ml
  • olive oil
  • 200 gm
  • each of cherry tomatoes and yellow grape tomatoes, halved
  • 1
  • oxheart tomato, coarsely chopped
  • ½
  • Spanish onion, thinly sliced
  • ½
  • garlic clove, finely chopped
  • 1
  • char-grilled red capsicum, coarsely torn (see note)
  • 1
  • Lebanese cucumber, half-peeled, coarsely chopped
  • 8
  • slimy mackerel fillets, pin-boned
  • 1 tsp
  • smoked sweet paprika

Method

  • 01
  • Place bread in a large bowl, drizzle with 50ml vinegar and 20ml olive oil. Add tomato, onion and garlic, season to taste, toss to combine and stand until bread starts to soften (4-5 minutes). Add char-grilled capsicum, cucumber and 40ml olive oil, season to taste, toss to combine and refrigerate until required.
  • 02
  • Heat 40ml olive oil in a large frying pan, add mackerel in batches, skin-side down and cook until golden (3-4 minutes). Turn and cook for another 30 seconds, then transfer to a plate. Remove pan from heat, add remaining vinegar and paprika, return to heat and stir until fragrant (1 minute). Serve mackerel with gazpacho salad, drizzled with pan juices.
Note Char-grilled capsicum is available from select delicatessens. You can char-grill your own if you prefer.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 10 min cooking (plus standing)
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At A Glance

  • Serves 4 people
  • 15 min preparation
  • 10 min cooking (plus standing)

Drink Suggestion

Sea-spray-fresh manzanilla.

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