Grilled Mackerel with Lardo, Avocado and Jalapeno o

Name: Grilled Mackerel with Lardo, Avocado and Jalapeno on Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Hass avocado, thinly sliced; 1 jalapenohalved, seeded and very thinly sliced; 1 teaspoon marjoram leaves, plus more for garnish; Coarse sea salt; Freshly ground pepper; 1 tablespoon fresh lemon juice; 2 tablespoons extra-virgin olive oil, plus more for brushing; Four 1/2-inch-thick slices of peasant bread; 1 garlic clove, halved; Two 8-ounce Spanish mackerel fillets, halved crosswise at an angle; 8 very thin slices of lardo (Italian cured pork back fat; see Note)

Servings: persons

1 Hass avocado, thinly sliced
1 jalapenohalved, seeded and very thinly sliced
1 teaspoon marjoram leaves, plus more for garnish
Coarse sea salt
Freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for brushing
Four 1/2-inch-thick slices of peasant bread
1 garlic clove, halved
Two 8-ounce Spanish mackerel fillets, halved crosswise at an angle
8 very thin slices of lardo (Italian cured pork back fat; see Note)

1
In a medium bowl, combine the avocado slices with the jalapeno and the 1 teaspoon of marjoram; season with salt and pepper.
2
Add the lemon juice and the 2 tablespoons of olive oil and toss gently.
3
Light a grill and brush the grates with oil.
4
Brush the bread with olive oil and grill over high heat, turning once, until lightly charred in spots.
5
Rub the bread with the cut sides of the garlic clove.
6
Brush the mackerel with olive oil and season with salt and pepper.
7
Grill skin side down until lightly charred, about 3 minutes.
8
Carefully flip the fish and grill until cooked through, about 2 minutes longer.
9
Arrange the fish on the bread, skin side up.
10
Top with the lardo and avocado salad.
11
Garnish with marjoram leaves and serve right away.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Hass avocado, thinly sliced, 1 jalapenohalved, seeded and very thinly sliced, 1 teaspoon marjoram leaves, plus more for garnish, Coarse sea salt, and more.

Yes, Grilled Mackerel with Lardo, Avocado and Jalapeno on Toast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Mackerel with Lardo, Avocado and Jalapeno on Toast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions