Grilled Mackerel with Tomatoes

Ingredients

• 4 mackerels (ready to cook)
• 1 EL lemon juice
• 4 EL soft herb butter
• Salt
• Pepper (freshly ground)
• 2 EL olive oil
• 6 tomatoes
• 2 Handfuls Basil
• 1 Shallot
• 1 Garlic clove
• 2 EL white balsamic vinegar
• Salt
• Pepper (freshly ground)
• 4 EL Olive oil

Instructions

1. 1.

   Wash the mackerels, pat dry and drizzle inside and out with lemon juice. Spread herb butter on them and season outside with salt and pepper. Score the skin 2-3 times, brush with olive oil and either wrap in foil or place on a fish grill grate. Grill over high heat all around for 10‑12 minutes.

2. 2.

   Wash tomatoes, quarter, core and dice. Wash basil, shake dry, set aside a few leaves and cut the rest into strips. Peel shallot and garlic and grate them onto a vegetable peeler into a bowl. Mix tomatoes and sliced basil together. Whisk balsamic vinegar with salt and pepper and fold in the olive oil. Add to tomatoes and combine. Arrange grilled mackerels on plates and serve with tomato salsa beside or in a bowl, garnished with basil leaves.