Name: Grilled mackerel with orange, chilli & watercress salad
Prep time: 25 min
Cook time: 4 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tsp black peppercorns; 1 tsp coriander seeds; 4 oranges; 1 red chilli deseeded, finely chopped; 8 fresh mackerel fillets; 1 tsp wholegrain mustard; 1 tbsp clear honey; 120g bag watercress spinach and rocket salad mix; 1 shallot thinly sliced

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Grilled mackerel with orange, chilli & watercress salad

Grilled mackerel with orange, chilli & watercress salad

Good Food team

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Serves 4

Easy

Prep: 20 mins - 25 mins

Cook: 4 mins

A star rating of 4.3 out of 5.6 ratingsRate

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Packed with omega-3 and vitamin C, this salad couldn't get much healthier - or tastier

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tsp black peppercorns
1 tsp coriander seeds
4 oranges
1 red chilli

deseeded, finely chopped
8 fresh mackerel

fillets
1 tsp wholegrain mustard
1 tbsp clear honey
120g bag watercress

spinach and rocket salad mix
1 shallot

thinly sliced

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Nutrition: per serving

kcal412
fat25g
saturates5g
carbs18g
sugars17g
fibre3g
protein30g
salt0.32g

low

Method

step 1

Finely crush the peppercorns and coriander seeds together using a pestle and mortar. Grate the zest from half an orange and mix into the pepper mixture with half the chopped chilli. Lightly slash the skin of the mackerel and press the zesty, peppery mixture onto the fish. Heat the grill.
step 2

For the salad, segment the oranges. First slice the top and bottom off each orange, then cut away the peel and any white pith using a small, sharp knife. Holding each orange over a bowl to catch all the juice, cut down either side of each segment to release it, then squeeze the shells to release any extra juice. Measure 4 tbsp of this juice into a small bowl and mix with the mustard, honey and remaining chilli.
step 3

Grill the mackerel, skin-side up, for 4 mins or until crisp and cooked through. Meanwhile, divide the salad leaves between 4 plates and scatter with the orange segments and sliced shallot. Drizzle with the chilli orange dressing and top with the grilled mackerel.

Recipe from Good Food magazine, April 2010

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A star rating of 4.3 out of 5.6 ratings

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