Grilled Mackerel & Smashed Avocado Bruschetta

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  • 1/4 pound mackerel filet, sliced into ½-inch pieces (keep the skin on as it’s delicious)
  • 2 ¾-inch thick slices of sourdough or similar rustic bread
  • Olive oil for drizzling
  • 1-2 avocadoes
  • Juice of 1 lime
  • 1 Serrano pepper (seeded and 1/8-inch diced)
  • 2-3 red radishes, any variety that’s available, shaved thin
  • Sea salt
  • The Native Guy wildflower honey

so flo taste michelle bernstein


Drizzle the bread with olive oil and toast in a pan until golden on both sides, or in a toaster oven. Set aside.

Brush the fish with oil, grill on a pan or in a bbq about 3 minutes per side.

Smash together the avocado with the chilies, lime juice and a drizzle of olive oil and a pinch of salt. Top the toast with a generous smear of avocado. Top each toast with 2-3 slices of the mackerel filet. Top with shaved radish, a pinch of sea salt and a drizzle of honey.

Recipe from our appearance on So Flo Taste

Honey Recipes So Flo Taste The Native Guy

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