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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
Directions:View on Epicurious
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