Active Time

　　10 min

　　Total Time

　　20 min

　　While it may sound unusual, the buttery flavor and texture of avocado really complement robust fish such as mackerel. Pleasantly bitter radicchio, delicate yet deep-flavored parsley, and a mustardy vinaigrette balance the richness.

　　

Ingredients

Makes 6

　　6 (4-to 5-ounces) mackerel fillets with skin, halved

　　1/3 cup plus 2 tablespoons extra-virgin olive oil, divided

　　2 tablespoons fresh lemon juice

　　1 tablespoon Dijon mustard

　　1 medium head radicchio (about 10 ounces), leaves torn

　　2 tablespoons chopped flat-leaf parsley

　　1 medium avocado, thinly sliced

　　

Step 1

Preheat broiler.

　　

Step 2

Make several diagonal slashes (1/8 inch deep) in mackerel skin about 1 inch apart. Coat both sides of mackerel with 2 tablespoons oil, then season with 3/4 teaspoon salt (total).

　　

Step 3

Broil mackerel, skin side up, in a 4-sided sheet pan about 4 inches from heat until just cooked through and skin is crisp in spots, about 7 minutes.

　　

Step 4

Meanwhile, whisk together remaining 1/3 cup oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Reserve 2 tablespoons vinaigrette, then toss radicchio and parsley with remaining vinaigrette.

　　

Step 5

Serve salad topped with avocado and mackerel and drizzled with reserved vinaigrette.