Grilled mackerel with Mediterranean vegetables

by Philippa Davis

Red onions should have dry papery skins with no brown discoloration. Choose firm bulbs with even-coloured skins and no signs of sprouting; avoid any that look damp or smell musty.

Red onions are good to eat raw, chopped or sliced into salads, salsas, dressings and marinades, or you can roast them whole.

Grilled mackerel with Mediterranean vegetables

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Buyer's guide

Preparation

Other onion

Leek

Shallot

Spring onion

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