Mackerel with Asparagus and Grapefruit

Grilled mackerel fillets served with blanched asparagus, crab mayonnaise, and a zingy citrus dressing featuring grapefruit and pomelo.

Seafood High Protein Asparagus Mackerel Fancy

Estimated Nutrition

Calories

764.6

kcal / serving

3058.4 kcal total

Carbs

10.5g

per serving

42.1 g total

Fat

71.4g

per serving

285.6 g total

Protein

26.3g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

tsp

Dijon Mustard

For the mayonnaise

tsp

Dijon Mustard

For the dressing

Dairy

piece

Egg Yolk

Unsalted Butter

Fruits

piece

Pink Grapefruit

Zest finely grated, fruit segmented, juice reserved

piece

White Grapefruit

Segmented, juice reserved

piece

Pomelo

Segmented

OilsFats

200

Grapeseed Oil

tbsp

Olive Oil

Seafood

150

White Crabmeat

piece

Mackerel

Filleted and pin-boned

Vegetables

bunch

English Asparagus

Peeled and trimmed

piece

Watercress Leaves

To garnish

Method

Plate the asparagus and mackerel, top with mayonnaise, and decorate with fruit segments.

Sauté the cooled asparagus in a hot pan with butter for 1 to 2 minutes until colored.

Blanch asparagus in boiling water for 1 to 2 minutes, then refresh in iced water.

Preheat the grill to high and grill mackerel skin side-up for 2 to 4 minutes.

Drizzle with citrus dressing and garnish with watercress to serve.

Whisk olive oil with the reserved grapefruit juices, remaining zest, and mustard to make the dressing.

Stir in half the grapefruit zest and the crab meat, then set aside.

Slowly drizzle in the oil while blending until the mayonnaise is thick.

Blend egg yolks in a food processor, then add vinegar and mustard and blend again.