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Tomato And Fish Salad

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Ingredients
  Mackerel fillets 2 Pound, skinned, cooked and cut into 1 inch pieces
  Lemons 4 , juiced
  Salt 1 Teaspoon
  Black peppercorns 1 Teaspoon, crushed
  Olive oil 4 Fluid Ounce
  Tomatoes 6 , blanched, peeled and chopped
  Onions 2 Large, thinly sliced and pushed out into rings
  Stoned green olives 4 Ounce
  Dried oregano 1⁄2 Teaspoon
  Green chilies 2 , finely chopped
  Dry white wine 6 Fluid Ounce
  Avocado 1 , halved, stoned, peeled and thinly sliced
Directions

Place the mackerel in a shallow serving dish and pour over the lemon juice.
Sprinkle over the salt and pepper and set aside for at least 4 hours.
In a medium sized mixing bowl, combine the oil, tomatoes, onions, olives, oregano, chillis and wine and stir well.
Drain off and discard the lemon juice from the fish and pour over the oil and wine mixture.
Chill the salad in the refrigerator for 30 minutes.
Remove the dish from the refrigerator and garnish with the avocado slices.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Fish

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