Grilled Mackerel Fillets with Bell Pepper

Ingredients

• 4 mackerel fillets (with skin about 200 g)
• 4 Tbsp lime juice
• 1 Red Onion
• 0.5 bunch marjoram
• Pepper (freshly ground)
• 3 tbsp olive oil
• 2 bell peppers (1 red and 1 yellow)
• 2 Spring Onions
• 1 Garlic clove
• 3 tbsp olive oil
• 0.5 tsp paprika powder (sweet)
• Salt
• 2 tbsp white wine vinegar
• 0.5 bunch Parsley

Instructions

1. 1.

   Soak wooden skewers in water. Pat fillets dry, place on a plate and drizzle the flesh side with lime juice. Peel and finely dice the onion. Remove marjoram leaves and chop. Mix onion, marjoram, pepper and olive oil. Debone fish and brush with the onion‑oil mixture. Cover and refrigerate.

2. 2.

   For the bell pepper salsa, clean peppers, quarter them, wash and peel with a vegetable peeler. Dice quarters finely. Trim spring onions, cut green parts into thin rings. Peel garlic.

3. 3.

   Heat oil in a pan. Sauté spring onions and peppers over medium heat for 3 minutes. Add garlic, cook another 2 minutes while stirring. Transfer to a bowl, season with paprika powder, salt and pepper. Stir in vinegar, chop parsley and mix well. Cover and set aside.

4. 4.

   Drain fillets briefly. Thread each fillet onto one or two skewers, leaving about a 2 cm gap between them if needed. Grill on an oiled rack skin side down for about 5 minutes, flip carefully and grill another 4‑5 minutes. Season fillets and serve immediately with the bell pepper salsa.