Grilled Cardamom and Horseradish Mackerel with Autumn Salad

Grilled cardamom-spiced mackerel served with a warm salad of potatoes, cauliflower, green beans, anchovies, capers, and garlic.

Healthy Seafood High Protein Mackerel Autumn Salad

Estimated Nutrition

Calories

1022.6

kcal / serving

2045.2 kcal total

Carbs

77.3g

per serving

154.6 g total

Fat

52.9g

per serving

105.8 g total

Protein

59.2g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

NutsSeeds

piece

Cardamom

pods, seeds only, crushed

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

finely sliced

OilsFats

tbsp

Extra Virgin Olive Oil

Seafood

piece

Mackerel

fillets

piece

Anchovy

salted fillets, rinsed and drained

Vegetables

Horseradish

fresh, grated

New Potatoes

washed

300

Cauliflower

cut into florets

300

Green Bean

trimmed

Caper

salted, soaked and drained

Method

Place mackerel fillets flesh-side up on a grill tray and season with cardamom, horseradish, salt, and pepper.

Serve the salad topped with mackerel and drizzled with pan juices.

Mix the cooked potatoes, cauliflower, and green beans into the frying pan.

Sauté olive oil, anchovies, capers, and garlic in a hot frying pan for 1 minute.

Add green beans to the same pan and cook with cauliflower for 3 more minutes before draining.

Preheat the grill to its highest setting.

Boil cauliflower in salted water for 3 minutes.

Boil potatoes in a pan until tender, then drain, cool, and peel.

Grill the fish for 4 minutes, then flip and grill for another 30 seconds.