Grilled mackerel with tomato and preserved lemon salad
Get your oily fish quota in this quick, zingy dish, which savvily uses frozen mackerel. It’s served with a tomato, basil and preserved lemon salad for a zesty and light meal for one.
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Ingredients
- 1 sustainable frozen mackerel fillet (about 85g)
- Large pinch ground cumin
- Large pinch ground coriander
- 1 small garlic clove, halved
- 7 cherry tomatoes, halved
- Handful small fresh basil leaves
- ¼ preserved lemon, thinly sliced (see tip)
- Finely grated zest and juice ½ lemon, plus a lemon wedge to serve (optional)
- Large handful watercress, rocket and spinach salad leaves
Method
- Heat the grill to medium-high and line a baking tray with foil. Put the frozen mackerel fillet on the tray, skin-side down. Rub all over with the ground spices and season with salt and pepper. Grill for 4-5 minutes, then turn and grill for 4-5 minutes more until cooked through and the skin is crisp.
- Meanwhile, run the cut sides of the garlic around the inside of a shallow serving bowl, then discard. Add the tomatoes, basil, preserved lemon, grated lemon zest and juice to the bowl, along with the salad leaves and a little salt and pepper. Mix well, then serve the mackerel with the salad and the lemon wedge for squeezing, if you like.
- Recipe from August 2018 Issue
Nutrition
- Calories
- 248kcals
- Fat
- 16g (3.4g saturated)
- Protein
- 18.8g
- Carbohydrates
- 5.7g (2.9g sugars)
- Fibre
- 2.4g
- Salt
- 0.4g
delicious. tips
The preserved lemon flesh (pulp) can taste bitter and be overpowering. To remove it, scrape off with a knife and use only the lemon skin.
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