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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
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
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
2. Cook the garlic bread according to the packet
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
NUTRITIONAL VALUES PER PORTION (APPROX) 306 Kilocalories; 10g
Protein; 20g Fat; 21g Carbohydrate; 1g Fibre.
Kind Permission © The Sea Fish Industry Authority.
When chickens quit quarrelling over their food they often find that there is enough for all of them. I wonder if it might not be the same with the human race.
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