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Grilled mackerel with orange, chilli & watercress salad

Grilled mackerel with orange, chilli & watercress salad

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A star rating of 4.8 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal412
fat25g
saturates5g
carbs18g
sugars17g
fibre3g
protein30g
low insalt0.32g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, April 2010

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Overall rating

A star rating of 4.8 out of 5.5 ratings
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