August 3, 2019
The soft aromatic mackerel meat cooked with fresh spices and our spicy ajvar is somewhat piquant and irresistibly delicious. And for a complete gourmet experience, we recommend it with a refreshing cold seasonal vegetable salsa salad.
Mackerel is an extremely healthy and readily accessible fish that is easily and quickly stored. It belongs to the type of fish rich in good fats and a stronger meat taste, so as such it goes well with the whole range of aromas and spices, and especially with those more powerful and even spicy flavors.
We spiced it up this time with our spicy ajvar for the real gourmet enjoyment of good flavors. The spicy ajvar simply gave a hint of spicy aromas and made the mackerel meat especially soft and juicy. We cooked it in the oven, and this kind of spicy mackerel can also be cooked in grilled foil on a barbeque.
With hot mackerel straight from the oven, we served a cold salsa salad of mixed vegetables and parsley as a great refreshing side dish, a combination of flavors that we heartily recommend you to try.
2 whole freshly cleaned mackerel
3 full tablespoons of spicy ajvar
6-8 cloves of garlic
10 larger green olives
2-3 teaspoons of capers
4 sprigs of fresh rosemary
1 parsley connection
coarse sea salt
for a salsa salad
4 medium tomatoes
2 new zucchini
1 larger green pepper
1 smaller red onion
2 bunches of parsley
1-2 teaspoons of capers
1-2 teaspoons of spicy ajvar
Cut the fish with a sharp knife in several places on the side that will face up in the baking pan.
Coat the fish on all sides with a teaspoon of spicy ajvar
In a separate bowl, mix 1 teaspoon of spicy ajvar, crushed or coarsely chopped garlic cloves, coarsely chopped olives, capers, chopped parsley, some salt and a tablespoon of oil.
This stuffing stuffs the fish, along with two whole twigs of rosemary.
Salt the fish if desired and place in an oven preheated to 200C to cook for about 15 to 20 minutes, depending on the size of the fish.
During this time, make a simple and delicious salsa salad.
Cut all vegetables into cubes and mix everything with chopped parsley and capers. Season with spicy ajvar, a pinch of salt and, if necessary, a little olive oil.