Written by: Chef David
3/8/2010 9:44 AM 

Mackerel is a great fish whether eaten as Sashimi or grilled. This open-face sammie has great presentation. I especially admire the oily fish taste of the Mackerel.

1 large garlic, head of garlic cut in half

1/4 cup(s) oil, extra-virgin olive oil

6 slices of bread, ciabatta sliced 1/2 inch thick

salt and pepper

arugula, small, organic

1/4 medium red onion, sliced in thin slices

2 large tomatoes, beefsteak, heirloom or organic sliced

1/4 cup(s) olive, mixture of pitted olives

Directions:

1) Preheat oven to 350 degrees.

2) Put garlic halfs on a piece of foil pour olive oil over it and salt and pepper.

3) Prep red onion and tomato.

4) Preheat grill to medium high.

5) When garlic is soft such that you can pierce the clove with a fork that comes out clean, oil mackerel filets and bread, then season bread with salt and mackerel with salt and pepper.

6) Squeeze garlic cloves out from their papery nests and mash in a bowl adding a little olive oil and season with pepper if needed.

7) Grill bread 1 minute each side and mackerel 2 minutes each side. Spread garlic mixture on each person's bottom piece of bread.

8) Plate piece of bread, 2 slices of tomato, a few arugula leaves, mackerel, onion slices, a Tablespoon of the olive mixture and top with the other piece of bread.

9) Cut sammie with a bread knife on a bias, or don't top with the other piece of bread and serve open-faced for a great presentation.

Serving Suggestions:

This is a one dish meal. Omega 3 in the fish, bread and vegetables...it certainly meets the food pyramid! Serving this with a lager beer or my favorite - pineapple champagne from Maui.

Source:

Chef David

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Tags: Mackerel , Fish

Categories: Recipes

Location: Blogs Chef David Alex

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