Grilled Spanish Mackerel with Fermented Tomato and Pickled Cucumber Salad

Spanish · Summer · 150 min · Serves 4 · By Lesapor Test Kitchen

This dish combines the richness of grilled mackerel with the bright notes of fermented tomatoes and pickled cucumbers. A perfect balance of tangy and savory, this recipe embraces summer's abundance while showcasing the art of fermentation, a hallmark of modern culinary trends.

Ingredients

• 4 fillets of Spanish mackerel, skin-on
• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon smoked paprika
• 8 medium tomatoes, ripe, chopped
• 3 cloves garlic, minced
• 1 tablespoon sea salt
• 2 cucumbers, thinly sliced
• 1/2 cup white wine vinegar
• 1 teaspoon sugar
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• Fresh dill, for garnish

Method

1. In a large jar, combine the chopped tomatoes, minced garlic, and sea salt. Seal the jar and let it ferment at room temperature for 24 hours. Once fermented, strain off the liquid and set the fermented tomatoes aside for the salad.
2. In a small saucepan, bring the white wine vinegar and sugar to a boil, stirring to dissolve the sugar. Remove from heat and pour over the sliced cucumbers in a bowl. Let them pickle for at least 1 hour.
3. Preheat a grill to medium-high heat. Pat the mackerel fillets dry with paper towels.
4. Brush the mackerel fillets with olive oil and season with smoked paprika, flaky sea salt, and freshly ground black pepper.
5. Grill the mackerel, skin-side down, for 3-4 minutes until the skin is crispy and the flesh is opaque. Flip and cook for another 1-2 minutes on the other side.
6. Assemble the salad by mixing the fermented tomatoes and pickled cucumbers in a serving dish. Drizzle with olive oil and season with flaky sea salt and black pepper.
7. Serve the grilled mackerel alongside the salad, garnished with fresh dill.