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Chargrilled Mackerel with New Season Pumpkin and Romesco Sauce

Juicy grilled mackerel fillets served with sautéed pumpkin, charred vegetables, and a vibrant, spiced almond and red pepper romesco sauce.

HealthySeafoodHigh ProteinMackerelGrilledSpanish

Estimated Nutrition

Per Serving Total
Calories 511.3 kcals 2045.2 kcals
Carbohydrates 12.2 grams 48.6 grams
Fat 39.1 grams 156.4 grams
Protein 27.7 grams 110.8 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tsp
Tomato Paste
2
tsp
Sherry Vinegar
to taste
Fruits
0.5
piece
Lemon
juiced
GrainsCereals
1
slice
Sourdough Bread
stale
NutsSeeds
30
g
Almonds
toasted
30
g
Walnuts
toasted
0.25
tsp
Smoked Paprika
hot
0.25
tsp
Cayenne Pepper
1
tsp
Sea Salt
to taste
1
tsp
Black Pepper
freshly ground, to taste
OilsFats
2
tbsp
Extra Virgin Olive Oil
1
tbsp
Olive Oil
for cooking
Seafood
4
piece
Mackerel Fillets
cut in half on an angle, skin scored
Vegetables
200
g
Red Peppers
roasted and skinned from a jar
0.2
piece
Pumpkin
skin and seeds removed, cut into 1cm dice
8
piece
Porcini Mushrooms
cleaned and trimmed, cut into thick slices
1
piece
Hispi Cabbage
cut into wedges, core removed

Steps

  • Blend romesco ingredients until a coarse purée is formed and set aside.
  • Sauté diced pumpkin in olive oil for 6 minutes until tender.
  • Grill oiled mushrooms and cabbage until charred and finish with lemon juice.
  • Grill oiled mackerel skin-side down for 3 minutes, then flip for 2 minutes.
  • Plate the vegetables, top with fish, and serve with romesco sauce.