Photo: Marcus Nilsson; Styling: Victoria Granof
4 servings

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.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

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.

Step 3

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.

Blue Ridge, Washington, DC

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Ratings & Reviews

SaraG7's Review

July 12, 2010
This dish is really tasty overall, but the salad is so strong that you lose the flavor of the fish.