Roasted Mackerel And Avocado Salad

• 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

1. Preheat broiler.
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).
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.
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.
5. Serve salad topped with avocado and mackerel and drizzled with reserved vinaigrette.

extravirgin olive oil, lemon juice, mustard, head radicchio, flatleaf, avocado

Taken from www.epicurious.com/recipes/food/views/roasted-mackerel-and-avocado-salad-355474 (may not work)