with Lightly Grilled Beef Tomatoes and Tapenade
is one of Rick Stein's recipes which we have kindly
had permission to reproduce which should whet
your appetite for more.
find out more about Rick Stein and his passion
for seafood have a look at his biography
further information about his restaurants in Padstow,
Cornwall, his new cookery school and to see his
online delicatessan visit his website - click
you would like to know more about his books and
how to order them have a look at our Bookstore
which will also link you to Amazon for further
x small mackerel, cleaned, trimmed and filleted
2 large beef tomatoes, thinly sliced
The leaves from 5 - 6 sprigs of thyme
Salt and freshly ground black pepper
the tapenade dressing:
15 g (1/2 oz) black olives, stones removed
1 anchovy fillet in olive oil, drained
1 1/2 teaspoons capers in brine, drained and
1 small garlic clove
4 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
the grill to high. Slash the skin of each mackerel
fillet two or three times and put skin-side
up on a lightly oiled baking tray or the rack
of the grill pan.
tomato slices on another lightly oiled baking
tray. Season lightly with some salt and pepper
and sprinkle with the thyme leaves, then turn
them over and season again.
the dressing, finely chop the olives, anchovy,
capers and garlic, but leave them with a little
texture; they shouldn't be worked into a paste.
Whisk together the oil and vinegar, then stir
in the rest of the ingredients and season to
the mackerel for 1 1/2 - 2 minutes until the
skin is crisp and the fish is cooked through.
Remove and keep warm while you grill the tomatoes
for just 1 minute. Put the tomatoes on 4 warmed
plates and spoon over a little of the dressing.
Place the mackerel fillets on top and spoon
the remaining dressing around them. Serve immediately.
visit Rick Stein's website which features regular
new recipes - click