Broiled Mackerel with Green Olive, Celery and Raisin Salsa

This recipe is taken directly from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi

Serves 4

• 8 mackerel fillets, pin bones removed (we used Spanish mackerel)
• 2 tbsp olive oil
• Coarse sea salt and freshly ground black pepper

Salsa

• 4 oz / 125 g celery stalks, thinly sliced
• Scant 1/2 cup / 60 g good-quality pitted green olives, thinly sliced crosswise
• 3 tbsp capers, rinsed
• Scant 1/2 cup / 70 g mixed golden and dark raisins, plumped in hot water to cover
• 1 1/2   tbsp sherry vinegar
• 4 tbsp olive oil
• 3 tbsp honey
• 1/2 oz / 15 g flat-leaf parsley coarsely chopped
• Salt and freshly ground black pepper

To make the salsa, stir together all the salsa ingredients. Taste it; it should be sweet, sour, and salty. Season with salt and pepper and leave to sit for at least 15 minutes for the flavors to evolve. At this point, the salsa can be refrigerated for up to 24 hours, if necessary. Before serving, allow it to come to room temperature, refresh with extra chopped parsley, and adjust the seasoning.

Preheat the broiler. Toss the mackerel fillets gently with the oil and some salt and pepper. Lay the fillets, skin side up, on a rimless baking sheet and place under the hot broiler for 3 to 4 minutes, until just cooked. Serve the fish hot or at room temperature, with a spoonful of salsa on top.

Note:  We used the larger Spanish mackerel and because of its thickness we baked the fillets skin side up at 375º for 5 minutes, then broiled for another 2-3 minutes.