MACKEREL KEBABS WITH SWEET PEPPER SALAD Mackerel is an excellent fish for grilling because its natural oils keep it moist and tasty. This recipe combines mackerel with peppers and tomatoes in a flavorful summer salad. 4 medium mackerel, about 8 ounces each, filleted 2 small red onions, cut into wedges 2 tablespoons chopped fresh marjoram 4 tablespoons dry white wine 3 tablespoons olive oil Juice of 1 lime FOR THE SALAD 1 red bell pepper 1 yellow bell pepper 1 small red onion 2 large plum tomatoes 1 tablespoon chopped fresh marjoram 2 teaspoons balsamic vinegar Salt and freshly ground black pepper

Thread each mackerel fillet onto a skewer, with an onion wedge on each end. Arrange the skewers in a dish.

Mix together the marjoram, wine, oil and lime juice and spoon over the fish. Cover and chill in the refrigerator for at least 30 minutes, turning once.

To make the salad, quarter and seed both peppers and halve the onion. Place the peppers and onion, skin side down, with the whole tomatoes on a hot grill and cook until the skins are blackened and charred.

Remove the vegetables from the grill and set aside until they are cool enough to handle. Use a sharp knife to peel off and discard the skins.

Chop the vegetables roughly and put them in a bowl. Stir in the marjoram and balsamic vinegar and season to taste. Toss thoroughly.

Remove the kebabs from the refrigerator and cook on a hot grill for 10-12 minutes, turning occasionally and basting with the marinade. Serve with the pepper salad.

Serves 4.

COOK'S TIP: Other oily fish can be used for this dish: try fillets or cubes of herring, rainbow trout or salmon, instead.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]