Grilled fillet of mackerel with a parsley and spring onion dressing. Easy and healthy, perfect served with buttery, baby new potatoes.
Recipe courtesy The Scottish Pelagic Sustainability Group (SPSG)
Prep time: 15 minutes
Cooking time: 5 minutes
Serves: 4
Skill level: Easy
Ingredients
4 whole mackerel; filleted and pin boned
2 spring onions
Bunch of flat leaf parsley
2 tbs white wine Vinegar
6 tbs virgin olive oil
1 red pepper
1 yellow pepper
Cucumber
Seasoning
Method
- Season the fillets and brush with a little olive oil.
- Place the fillets on to a hot BBQ, skin side down and then after 2 minutes turn over, cooking for another 2 minutes on the other side.
- Finely chop the spring onions and roughly chop the Parsley.
- Thinly slice the red and yellow peppers and the cucumber.
- Place the vinegar into a bowl and whisk in the olive oil then season to taste, adding the spring onion and the parsley.
- Once the fish is cooked place straight onto a serving dish, serve alongside the julienned peppers and cucumber and spoon the dressing over the top, and serve straight away.
UK health experts recommend that people should try to eat two portions of fish per week, one of which should be an oily fish such as herring or mackerel. Eating two portions of fish per week (#my2aweek) brings many benefits to your health, as fish is packed with vitamins, minerals and other nutrients that keep our bodies in good working order. In particular, oily fish is loaded with heart-healthy omega 3 fatty acids, and is ideal for grilling and baking.