Grilled chub mackerel and black nightshade salad

| July 19, 2013 | Reply

Black nightshade salad and oil-lemon vinaigrette elevate simple dish preparations like this grilled whole chub mackerel. Locally caught, so fresh and alternative than the usual species it is definitely the fish of the day!

Servings: 4

You need:

  • 6 chub mackerel, gills removedgrilled chub mackerel and black nightshade salad
  • olive oil
  • salt
  • lemon juice, to taste

for the black nightshade salad:

  • 1kg fresh black nightshade, washed
  • water
  • olive oil
  • lemon juice, to taste


First prepare the black nightshade salad:

Remove the stems if they’re thick. Boil a large pan of water and cook the black nightshade for a few minutes until just tender.

Drain the greens. Drizzle with olive oil and lemon juice. Toss well and serve when the fish are ready.


A. Preheat the oven to 200°C (390°F – fan assisted mode). Put a baking sheet on the rack in the center of the oven and close the door.

Drizzle both sides of the fish with olive oil and season the inside and outside with salt.

Put the chub mackerel in the center of the hot sheet pan. Cook for 15-20minutes (the eyes will turn white when cooked).


B. Prepare the fish as above and cook in an old-fashioned electric barbeques’ grill (photo). Drizzle some olive oil and lemon juice. Serve immediately

mycookingsecrets thoughts:

You don’ t need to scale the chub mackerel, because this kind of fish don’t have scales.

grilled chub mackerel and black nightshade salad

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Category: Seafood/Mollusks

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