Grilled Mackerel With Orange Chilli Watercress Salad Food

WHOLE GRILLED MACKEREL

Steps:

• Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds). Using a sharp knife, make a few slashes in skin on both sides of fish. Open fish like a book. Season inside with salt and pepper, and drizzle with oil. Thinly slice 1 lemon; arrange lemon and thyme sprigs over 1 side of fish. Close fish, and rub oil all over skin.
• Grill fish until skin is charred on 1 side, about 10 minutes. Carefully turn fish; cover, and cook until flesh inside is opaque, 10 to 12 minutes. Transfer fish to a platter, and open like a book. Drizzle with oil and juice from remaining lemon.

SLIMMING WORLD'S GRILLED MACKEREL WITH CHILLI AND WATERCRESS SALAD RECIPE

Steps:

• Preheat the grill to high. Mix the black peppercorns, ground coriander and lemon zest together in a bowl. Grate the zest from half an orange and stir into the coriander mixture with half the chopped red chilli.
• Lightly cut the skin of the mackerel and press the mixture onto the fish. Place the mackerel on a grill rack and grill, skin-side up, for 5 minutes or until crisp and cooked through. Sprinkle with the chopped coriander.
• Meanwhile, 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. Cut down either side of each segment to release it.
• Divide the watercress between four plates and scatter with the orange segments, sliced red onion and remaining chilli. Top with the grilled mackerel and serve immediately.

GRILLED MACKEREL FILLETS

Steps:

• Mix all the marinade ingredients, then pour over the fish. Set aside for 20 mins.
• For the salad, combine the sesame oil, lime juice, soy, honey and sweet chilli to make a dressing, then toss with the leaves.
• Grill the marinated mackerel under a hot grill for 5 mins, basting two or three times with any excess marinade, until the flesh begins to flake. Slice and serve with the dressed salad leaves.

SMOKED MACKEREL, ORANGE & COUSCOUS SALAD

Steps:

• Pour 250ml boiling water over couscous, cover and leave 10 mins, then fluff up with a fork. Meanwhile, make the dressing. Mix orange juice, vinegar, sugar and oil with some seasoning. Mix through the couscous with remaining ingredients.