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.

Healthy Seafood High Protein Mackerel Grilled Spanish

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

12.2g

per serving

48.6 g total

Fat

39.1g

per serving

156.4 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Tomato Paste

tsp

Sherry Vinegar

to taste

Fruits

0.5

piece

Lemon

juiced

GrainsCereals

slice

Sourdough Bread

stale

NutsSeeds

Almond

toasted

Walnut

toasted

0.25

tsp

Smoked Paprika

hot

0.25

tsp

Cayenne Pepper

tsp

Sea Salt

to taste

tsp

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Extra Virgin Olive Oil

tbsp

Olive Oil

for cooking

Seafood

piece

Mackerel Fillet

cut in half on an angle, skin scored

Vegetables

200

Red Pepper

roasted and skinned from a jar

0.2

piece

Pumpkin

skin and seeds removed, cut into 1cm dice

piece

Porcini Mushroom

cleaned and trimmed, cut into thick slices

piece

Hispi Cabbage

cut into wedges, core removed

Method

Blend romesco ingredients until a coarse purée is formed and set aside.

Plate the vegetables, top with fish, and serve with romesco sauce.

Grill oiled mackerel skin-side down for 3 minutes, then flip for 2 minutes.

Grill oiled mushrooms and cabbage until charred and finish with lemon juice.

Sauté diced pumpkin in olive oil for 6 minutes until tender.