Grilled Spanish Mackerel with Roasted Red Capsicum and Garlic Sauce, Rocket & Pickled Onions

2 Spanish Mackerel Grey Steaks
2 teaspoons olive oil
Smoked salt
Cracked black pepper
5 red capsicum, whole, skin on
2 bulbs garlic, whole, skin on
2 handfuls rocket leaves
1 medium red onionSauce
Drizzle the whole capsicums and garlic bulbs in olive oil and rub over them all to cover completely.
Bake in an oven proof tray until soft and blackened a little, this took about 50 minutes on 180°C.
Remove from the oven and wrap it all in cling wrap for 20 minutes. Remove from the cling wrap.
Peel off the skin, remove the stalks and seeds.
Squeeze the garlic bulbs until all the garlic is squeezed out.
Blitz until smooth.Pickled onions
Slice the red onions and cover with vinegar. Cover in cling wrap and place into the fridge to soften.Spanish Mackerel Grey Steaks
Rub olive oil on both sides, then season wet salt and cracked black pepper.
Heat a griddle pan or BBQ and sear for 3 minutes on each side.
Place into the oven at 180°C (preheated) for 20 minutes.Assembly
Heat the capsicum and garlic sauce add to the plate wh rocket and pickled onions then add the Spanish Mackerel.Sensational.

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