Olive Magazine
Easy Mackerel Recipe with Pickled Grape Salad

Mackerel with pickled grape salad

Published: September 14, 2019 at 4:01 pm
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  • Preparation and cooking time
    • Total time
    • + pickling
  • Easy
  • Serves 2

Serve grilled mackerel on a bed of punchy pickled grapes and crushed coriander seeds in this 20-minute, low calorie dinner

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal360
fat20.8g
saturates4.5g
carbs23.5g
sugars19.3g
fibre3g
protein18.3g
salt0.4g
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Ingredients

  • 2 tbsp red wine vinegar
  • a pinch caster sugar
  • ½ echalion shallot, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 200g red seedless grapes, sliced
  • 2 tsp coriander seeds
  • 2 mackerel fillets, deboned
  • 2 tbsp extra-virgin olive oil, plus a little extra
  • 2 handfuls rocket

Method

  • STEP 1
    Whisk together the vinegar, sugar, shallot and chilli with lots of seasoning, then add the sliced grapes and mix well. Cover and chill for 2 hours. 
  • STEP 2
    Toast the coriander seeds in a pan until smelling fragrant, then crush lightly using a pestle and mortar. 
  • STEP 3
    Heat the grill to high. Put the mackerel fillets onto a baking tray, skin-side up, drizzle with oil, season and grill for 3-4 minutes or until the skin is crisp. 
  • STEP 4
    Spoon out the grapes onto 2 plates. Whisk the olive oil into the remaining dressing, add the rocket and toss well. Tip into a serving bowl. 
  • STEP 5
    Put the mackerel on top of the grapes, sprinkle with the coriander seeds and serve with the rocket on the side. 

*This recipe is gluten-free according to industry standards


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