Grilled Mackerel with Lemon, Samphire and a Tomato And Caper Salsa

• 4 x 300 g/10½ oz fresh mackerel, cleaned
• olive oil, for brushing
• 300

Sea vegetables, packed with iron, calcium, iodine and vitamins, might be fashionable right now, but archaeologists claim that they have been eaten in Asia for about 10,000 years. Sometimes known as “poor man’s asparagus” or “sea asparagus”, samphire – or salicornia as it is known here in Spain – grows abundantly on the shorelines of Mallorca. It has a crisp texture and tastes of the sea. It is