As exquisite as the country where it originated; Spain, Andalusia being a region in Spain. The Andalusian Mackerel with Pimentada is a meal that excites the taste buds and sets the tummy to the 'craving' mode. Made with Mackerel fillets and toasted pepper and onion, the salad is one of the finest dishes you would come across. The recipe here is a detailed one and has a serving size of persons which you can always increase or decrease by altering the ingredients. Our step by step guide tells you how to cook yourself a treat in just twenty minutes.
Serving size: 4 person
Preparation time: 20 minutes
Utensils needed: oven, serving bowl, small mixing bowl
- 3 green peppers, deseeded and halved
- 3 red peppers, deseeded and halved
- 3 cloves of garlic
- 2 onions, cut into wedges
- 6 fresh mackerel fillets
- 3 tbsp olive oil
- 1 bay leaf (for garnish)
- salt and black pepper (preferably freshly ground pepper)
Note: You can also use smoked mackerel if fresh mackerel is not available.
Put the oven on a pre-heat of 200 C.
Put the peppers, garlic and onion in a roasting tin. Drizzle some oil over them and then toast them for 45 minutes. Take them out. Separate the pepper in to a small bowl and cover with plastic cling film. When they cool down, cut them in to thin strips along with the other vegetables.
Bake the mackerel fillets now. Put them on a baking sheet, drizzle some oil and bake for around ten minutes.
In the large serving bowl, place the mackerel, onions, garlic and peppers. Add the remaining oil. Season with salt and freshly ground pepper. Garnish with the bay leaf. Refrigerate for an hour and then you are all set to present it with pride.The vibrant colors of the Peppers make it more attractive.