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Tomato And Fish Salad

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  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4267 Calories from Fat 2827

% Daily Value*

Total Fat 320 g491.8%

Saturated Fat 58.7 g293.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2764.1 mg115.2%

Total Carbohydrates 149 g49.8%

Dietary Fiber 49.3 g197.1%

Sugars 50.1 g

Protein 206 g412.5%

Vitamin A 139% Vitamin C 649.1%

Calcium 51.2% Iron 47.7%

*Based on a 2000 Calorie diet

Tomato And Fish Salad Recipe