Mackerel with Pea Hummus

Method

Preheat the grill.
Sprinkle salt and pepper over the mackerel fillets, and brush them with olive oil.
Place the fillets skin-side down on the grill and cook for 5-6 minutes without flipping the fish.

Cook peas until tender in lightly salted water for about 2 minutes, then drain the cooking water.
Drain the water from the chickpeas, but save a little of the cooking liquid.
Crush garlic with the flat side of a knife and squeeze out the lemon juice.
Blend peas, chickpeas, garlic, lemon juice, tahini, cumin, and dill into a purée using a food processor or hand blender.
Add some of the chickpea cooking water to achieve the desired thickness and consistency of the hummus.
Taste with salt.

Roughly chop the onion, sun-dried tomatoes, and dill.
Heat olive oil in a skillet and sauté the onion until soft and golden brown.
Stir in pine nuts and raisins, and cook for 1 more minute.
Add sun-dried tomatoes, dill, balsamic vinegar, honey, and water.
Serve grilled mackerel with pea hummus and toppings. Feel free to sprinkle with chopped chili and dill if you have them.

Tip:If you don't have a grill, you can cook the mackerel fillets in a grill pan.