While it may sound unusual, the buttery flavor and texture of avocado really complement robust fish such as mackerel. Pleasantly bitter radicchio, delicate yet deep-flavored parsley, and a mustardy vinaigrette balance the richness.
Recipe information
Total Time
20 min
Yield
Makes 6
Ingredients
Preparation
Step 1
Preheat broiler.
Step 2
Make several diagonal slashes (1/8 inch deep) in mackerel skin about 1 inch apart. Coat both sides of mackerel with 2 tablespoons oil, then season with 3/4 teaspoon salt (total).
Step 3
Broil mackerel, skin side up, in a 4-sided sheet pan about 4 inches from heat until just cooked through and skin is crisp in spots, about 7 minutes.
Step 4
Meanwhile, whisk together remaining 1/3 cup oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Reserve 2 tablespoons vinaigrette, then toss radicchio and parsley with remaining vinaigrette.
Step 5
Serve salad topped with avocado and mackerel and drizzled with reserved vinaigrette.
