Ingredients

225g (8oz) peppered ‘ready to eat’ smoked mackerel fillets, skinned and flaked
1 x 340g packet fresh or frozen garlic bread slices
2 red peppers
2 yellow peppers
olive oil
salt and black pepper
Parmesan shavings, to garnish

Tips: This recipe is ideal for friends and family to indulge in as the barbecue is beginning to fire up. Choose from a selection of 'ready to eat' plain, peppered or garlic flavoured smoked mackerel fillets. If time is limited drain a jar of roasted pepper antipasto for topping in place of iresh peppers.

Method

Preheat the grill

1. Grill the peppers, turning frequently until the skin turns black. Once blackened place in a plastic food bag and secure the top. The steam from the peppers will make it easier to remove the skin.
2. Cook the garlic bread according to the packet instructions.
3. Remove the skin from the peppers, discarding the stalk and seeds. Cut into long thin strips.
4. Place the mackerel into a bowl and stir in the peppers.
5. Top each piece of garlic bread with strips of pepper and flakes of mackerel. Drizzle with olive oil, season and top with Parmesan.
6. Serve as a starter or snack.

NUTRITIONAL VALUES PER PORTION (APPROX) 306 Kilocalories; 10g Protein; 20g Fat; 21g Carbohydrate; 1g Fibre.

With Kind Permission © The Sea Fish Industry Authority.

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