Grilled Mackerel with Soy Lime Dressing

Fresh grilled mackerel fillets marinated in vinegar and sugar, served with a crisp fennel salad and zesty soy lime dressing.

Healthy Seafood Mackerel Low Carb Grilled

Estimated Nutrition

Calories

355.1

kcal / serving

1420.2 kcal total

Carbs

11.5g

per serving

45.8 g total

Fat

23.6g

per serving

94.2 g total

Protein

22.1g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

0.5

tsp

Muscovado Sugar

Dark

CondimentsSauces

250

Cider Vinegar

Or white wine vinegar

tbsp

Soy Sauce

Fruits

slice

Lemon

piece

Lime

Juice only

Liquids

250

Water

For marinade

tbsp

Water

For dressing

NutsSeeds

piece

Coriander

Stalks only, washed

0.5

tsp

Pink Peppercorns

Whole

tsp

Fennel Seed

Soaked, drained, and toasted

pinch

Sea Salt

pinch

Cayenne Pepper

OilsFats

tbsp

Oil

For greasing tray

tbsp

Olive Oil

Seafood

piece

Mackerel

Filleted, pin bones removed

Vegetables

Red Onion

Finely sliced

tsp

Ginger

Fresh root, peeled, finely diced

bulb

Fennel

Finely sliced on mandoline

bunch

Rocket Leaves

Method

Serve fish over salad, drizzled with dressing and topped with toasted fennel seeds.

Cool the mixture, then marinate mackerel fillets flesh-side down for 20 minutes.

Dissolve sugar in dressing ingredients over gentle heat and set aside.

Warm cider vinegar, water, coriander, sugar, onion, peppercorns, and lemon in a saucepan to 60°C.

Preheat the grill to its highest setting.

Pat mackerel dry and make diagonal scores across the skin.

Arrange mackerel skin-side up on a greased tray and grill for 4-5 minutes.

Combine all salad ingredients in a large bowl.