BARBECUED SPANISH MACKEREL WITH GRILLED TOMATOES AND AVOCADO SALSA

as made by Katrina Ryan on Escape with ET

Serves 4

4 x 200g fillets Spanish Mackeral
4 Roma tomatoes halved
½ tsp salt
1 tsp white sugar
salt and pepper
oil for cooking

For the avocado salsa;

Toss together;

2 ripe avocados peeled and diced
¾ cup fresh fennel finely diced
2 tblspns coarsely chopped coriander
2 tblspns chopped chives
1 ½ tblspns lime juice
3 tblspns extra virgin olive oil
salt and pepper to taste

METHOD

1. Sprinkle the tomatoes with the salt and sugar and season the fish with salt and pepper.
2. Oil the flat plate on a barbecue and cook the fish and tomatoes over a high heat for about 4 minutes on the first side then turn and cook for a further 3-4 minutes on the second side (depending on the thickness of the fillets).
3. Serve the fish and tomatoes with a generous spoonful of the avocado salsa.