Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 1
  • 5 star values: 0

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.

Barton Seaver
Recipe by Cooking Light April 2010

Gallery

Credit: Marcus Nilsson; Styling: Victoria Granof

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • Combine 1 cup water, 1 tablespoon salt, and sugar in a shallow dish. Add fillets; let stand 15 minutes. Remove fillets; pat dry. Discard brine. Place fillets, skin side down, on a grill rack coated with cooking spray. Grill 10 minutes or until desired degree of doneness. (Do not turn fillets.) Keep warm.

  • Combine parsley leaves, onion slices, orange rind, orange sections, and tarragon in a bowl. Sprinkle herb mixture with 1/4 teaspoon salt; toss. Combine walnuts and remaining ingredients, stirring with a whisk until blended. Stir in remaining 1/4 teaspoon salt. Place 1 fillet on each of 4 plates; top each serving with 1 cup herb mixture. Drizzle 2 tablespoons walnut mixture over each serving.

Source

Blue Ridge, Washington, DC

Nutrition Facts

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.
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