Name: Perfect match: grilled mackerel and amontillado
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 120 ml extra-virgin olive oil, plus extra for drizzling; 1 tbsp smoked sweet paprika; 1½ garlic cloves, finely chopped; 1 lemon, finely grated rind only; 4 blue mackerel (about 150gm each), cleaned; 4 baby cos lettuce hearts, quartered; ½ Spanish onion, thinly sliced into rounds; 1 cup (loosely packed) flat-leaf parsley leaves; 2 tbsp sherry vinegar

You can picture the scene can’t you? A small, cramped tapas bar, on the outskirts of Jerez, the heart of sherry country – or the fringe of the CBD in Melbourne or Perth, for that matter – full of thirsty, hungry people, mellow from their first glass of palate-tinglingly bone-dry manzanilla, everyone looking forward to another glass of something with which to wash down their next scrumptious glorified snack. A plate is plonked on the bar and the seductive aromas of grilled fish, smoky paprika, garlic, lemon and vinegar come dancing up into your nostrils. Even before you take a bite, your mouth is already imagining the exquisite textural combination of rich, meaty fish and crisp, cold lettuce. Another glass of sherry – of course – but this time, better make it an amontillado. A little less arid than the fino or manzanilla styles of pale sherry, the amontillado style is matured in barrel without the protective covering of flor yeast, and develops a light tan colour, as well as aromas of grilled nuts and a more complex, deeper, more satisfying taste.

Only one of Spain’s finest sherries is equal to this plate of crunchy, savoury goodness. One sip and you’ll be hooked.

Ingredients

120 ml extra-virgin olive oil, plus extra for drizzling

1 tbsp smoked sweet paprika

1½ garlic cloves, finely chopped

1 lemon, finely grated rind only

4 blue mackerel (about 150gm each), cleaned

4 baby cos lettuce hearts, quartered

½ Spanish onion, thinly sliced into rounds

1 cup (loosely packed) flat-leaf parsley leaves

2 tbsp sherry vinegar

Method

Main

1.Preheat a grill to high. Combine 40ml oil, paprika, two-thirds of garlic and rind in a small bowl, brush the inside of each mackerel liberally with oil mixture. Lay mackerel on a tray lined with foil, drizzle with 40ml oil and scatter generously with sea salt flakes. Grill, turning once, until crisp and cooked through (2-3 minutes each side).

2.Meanwhile, combine cos, onion and parsley in a bowl. Whisk vinegar, remaining oil and remaining garlic in a bowl. Add to cos, toss carefully and serve with grilled mackerel.

Drink suggestion by Max Allen
Notes

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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