Butterflied mackerel with paprika and garlic (Caballa con pimentón y ajo) from Moro: The Cookbook by Samantha Clark and Samuel Clark

  • garlic
  • lemons
  • mackerel
  • parsley
  • smoked paprika
  • EYB Comments

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Notes about this recipe

  • Eat Your Books

    See recipe for alternative cooking and serving suggestions

  • westminstr on July 07, 2014

    I made this dish this weekend and found it a bit lackluster. We had nice fresh mackerel and did it on the grill, so that part was lovely. But I didn't love the raw garlic and smoked paprika sprinkled on the fish after cooking. I felt the flavors didn't amalgamate and would have preferred these elements cooked. My smoked paprika is no longer the freshest so perhaps that had something to do with it. But I think I would have been happier just drizzling the cooked fish with lemon juice and perhaps a bit of olive oil.

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