SLIMMING WORLD'S GRILLED MACKEREL WITH CHILLI AND WATERCRESS SALAD RECIPE
Spice up mackerel with this tasty chilli and zesty recipe - perfect for al fresco dinning in the summer, plus it's ready in just 20 minutes.
Provided by Slimming World
Categories Dinner, Lunch, Starter
Time 20m
Yield Serves: 4
Number Of Ingredients 9
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.
Nutrition Facts : @context https
GRILLED MACKEREL WITH ORANGE, CHILLI & WATERCRESS SALAD
Packed with omega-3 and vitamin C, this salad couldn't get much healthier - or tastier
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 412 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.32 milligram of sodium
GRILLED MACKEREL FILLETS
Enjoy grilled mackerel fillets in a punchy soy, honey, ginger and sake marinade. The spicy leaves in the salad pair beautifully with the oily fish
Provided by Clare Hargreaves
Categories Lunch, Starter
Time 15m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 610 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 5.5 milligram of sodium
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