SPANISH MACKEREL WITH FRESH TOMATO AND ANCHOVY BUTTER

as made by Katrina Ryan on Escape with ET

Serves 2

2 Spanish mackerel cutlets
7 anchovy fillets
½ cup softened butter
¼ tsp salt
1 dsp lemon juice
2 small vine ripened tomatoes cut into thin wedges
2 tblspns chopped chives
8 black olives, seeded and roughly chopped
1 tsp lemon juice
3 tsps extra virgin olive oil
sea salt and pepper

Chop the anchovy fillets and mash them into the butter with the salt and lemon juice. Roll the mixture up in aluminium foil to form a log and refrigerate.

Combine the tomatoes, chives, olives, lemon juice, olive oil and salt and pepper.
Cook the cutlets on a moderate barbecue about 3 minutes each side.

Spoon the tomato mixture to the side of the fish and place a couple slices of anchovy butter on top of the hot fish.

Serve immediately.