Mackerel With Pine Nuts And Cucumber And Lemon Salsa

Mackerel With Pine Nuts And Cucumber And Lemon Salsa
Serves 4


½ cup pine nuts

2 tablespoons fresh rosemary leaves

4 mackerel fillets (approximately 5 ounces each)


2 Persian cucumbers

juice of 1 lemon

2 segments of preserved lemon peel, finely chopped

1 tablespoon chopped mint


  1. To make the salsa, thinly slice the cucumber using a potato peeler.
  2. Place the slices in a non reactive bowl and add the lemon juice, preserved lemon, and mint. Mix it all together and rest a plate over the surface to weigh the ingredients down.
  3. Chill in the refrigerator for 2 to 3 hours.
  4. To prepare the remainder of the dish, grind the pine nuts and rosemary together in a spice grinder.
  5. Press the mixture over each side of the fish with the flat blade of a knife. Cover the grill pan with foil and grill the fish over moderate heat for 4 minutes each side, taking care not to burn the pine nuts.
  6. Serve with the cucumber and lemon salsa and steamed spinach.