Mackerel with Herb Salad
Brining the fish in water with salt and sugar heightens its natural flavor, but it also provides a little added insurance that the fish will remain moist, even if it's slightly overcooked. Mackerel has a firm texture and full-bodied flavor, making it a perfect candidate for the grill.
Recipe by Cooking Light April 2010
Gallery
Credit:
Marcus Nilsson; Styling: Victoria Granof
Recipe Summary
Ingredients
Directions
Source
Blue Ridge, Washington, DC
Nutrition Facts
Per Serving:
459 calories; fat 22g; saturated fat 2.7g; mono fat 8g; poly fat 9.5g; protein 43.7g; carbohydrates 23.3g; fiber 5.1g; cholesterol 99mg; iron 6.1mg; sodium 795mg; calcium 202mg.