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Tomato And Fish Salad Recipe
|Mackerel fillets||2 Pound, skinned, cooked and cut into 1 inch pieces|
|Lemons||4 , juiced|
|Black peppercorns||1 Teaspoon, crushed|
|Olive oil||4 Fluid Ounce|
|Tomatoes||6 , blanched, peeled and chopped|
|Onions||2 Large, thinly sliced and pushed out into rings|
|Stoned green olives||4 Ounce|
|Dried oregano||1⁄2 Teaspoon|
|Green chilies||2 , finely chopped|
|Dry white wine||6 Fluid Ounce|
|Avocado||1 , halved, stoned, peeled and thinly sliced|
Serving size: Complete recipe
Calories 4267 Calories from Fat 2827
% Daily Value*
Total Fat 320 g491.8%
Saturated Fat 58.7 g293.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2764.1 mg115.2%
Total Carbohydrates 149 g49.8%
Dietary Fiber 49.3 g197.1%
Sugars 50.1 g
Protein 206 g412.5%
Vitamin A 139% Vitamin C 649.1%
Calcium 51.2% Iron 47.7%
*Based on a 2000 Calorie diet
Sprinkle over the salt and pepper and set aside for at least 4 hours.
In a medium sized mixing bowl, combine the oil, tomatoes, onions, olives, oregano, chillis and wine and stir well.
Drain off and discard the lemon juice from the fish and pour over the oil and wine mixture.
Chill the salad in the refrigerator for 30 minutes.
Remove the dish from the refrigerator and garnish with the avocado slices.