Recipe for Mackerel with Picadillo 
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Yield:
4
Ingredients:
Amount Ingredient
1 med Spanish onion cut 1/4" dice
1 x Red bell pepper cut 1/4" dice
1 x Green pepper cut 1/4" dice
8 tbl Extra-virgin olive oil divided
2 tbl Sherry vinegar
1 tsp Honey
1 tsp Crushed red chilies
1 x Scallion thinly sliced
1 lb Vine-ripened tomatoes cut 1/2" cubes
2 lb Mackerel
Salt to taste
Instructions:
Instructions: Preheat grill or broiler.

In a mixing bowl, place onion, peppers, 6 tablespoons olive oil, vinegar, honey, crushed chilies, scallion and tomatoes, stir well and let stand 1 hour. DO NOT ADD SALT YET!

Fillet mackerel and remove all bones, leaving skin intact. Brush fish with remaining extra-virgin olive oil and place skin-side down on grill until almost fully cooked through, about 4 to 5 minutes. Turn over and finish cooking, 1 minute, and place on platter. Season tomato mixture with salt and pepper and spoon over fish. Serve either warm or at room temperature.

This recipe yields 4 servings.

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