Istanbul street-style grilled mackerel rolled in lavash with lettuce and a tangy pomegranate-onion salad. A high-protein wrap you eat by hand.
Ingredients
Instructions
- 1
Thinly slice the red onion and chop the parsley. Rub them together in a bowl with the red pepper flakes, pomegranate molasses and a pinch of salt; let sit for 10 minutes.
- 2
Remove any pin bones from the mackerel fillets and rub both sides with the olive oil, lemon juice and remaining salt.
- 3
Heat a cast-iron grill pan over high heat until very hot. Cook the fillets skin side down for 4-5 minutes, then flip and cook 2-3 minutes more.
- 4
Warm the lavash in the same pan for 20-30 seconds per side until pliable.
- 5
Shred the romaine lettuce into thin ribbons.
- 6
Lay lettuce, one fillet and some onion salad in the center of each lavash, fold in the sides and roll up tightly. Cut in half and serve hot.
Nutrition
Per serving
| Calories | 663 kcal |
|---|---|
| Protein | 39 g |
| Carbs | 58 g |
| Fat | 30 g |
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