Grilled Mackerel Sandwich — Balik Ekmek
Istanbul-style grilled mackerel fillet stuffed into a soft bread roll with crisp lettuce, tomato, red onion, parsley, sumac, and a generous squeeze of lemon to brighten every bite.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat mackerel dry and rub skin-side with salt, pepper, oregano, and olive oil. Slice tomatoes into rounds, shred lettuce, slice red onions thinly. Toss onions with sumac, parsley, and lemon juice.
Grill
Heat grill pan over high heat 3 minutes until smoking. Place mackerel fillets skin-side down, grill 3 minutes over high heat until skin is crisp and deeply marked. Flip carefully and cook 2 minutes more until flesh flakes easily.
Toast
Split bread rolls lengthwise without cutting through. Press cut-sides onto the hot dry pan over medium heat 30 seconds per side until lightly toasted and warmed through. Work in batches if needed.
Plate
Layer lettuce in each bread roll, lay grilled mackerel skin-side up across lettuce, top with tomato slices and sumac onion. Finish with pul biber, lemon squeeze, and olive oil drizzle. Serve immediately.
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