A dish that can be served cool, the tomato sauce
gives a refreshing summer flavor to grilled mackerel.
1. Cut cherry tomatoes into halves (remove
skin for better texture), place in a pan with a tbsp olive oil, juice of half a
lemon, season with soy sauce and brown sugar. Heat the pan until just sizzling
then remove from heat and let tomato warm up and soften a little. When cool,
mix in a handful of basil.
2. Place grilled mackerels on plates, pour
a ladle of tomatoes and juice on top.
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