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Bookmark Recipe

Grilled Mackerel with a Potato Salad

It is hard to beat locally caught fresh mackerel served with a warm potato salad

4 people
30 min
Nutrition per serving
  • kcal
    632 kcal
  • protein
    38g
  • total fat
    48g
  • saturates
    43g
  • iron
    5.2mg
  • carbs
    27g

Ingredients

  • 4 mackerel, butterflied, or 8 fillets, trimmed and pin-boned – allow approx. 150g per person
    600g baby potatoes skins on
    2 tablesp. Dijon mustard
    Salt and freshly ground black pepper
    3 scallions, trimmed and finely sliced
    Lemon wedges to serve



  • 4 tablesp. olive oil
    1 heaped teasp. whole grain mustard
    1 clove garlic, peeled and crushed
    2 tablesp. lemon juice
    2 level tablesp. fresh chives, finely sliced
    Zest of 1 lemon

    To serve: Steamed summer vegetables

Mackerel and Salad

  • 4 mackerel, butterflied, or 8 fillets, trimmed and pin-boned – allow approx. 150g per person
    600g baby potatoes skins on
    2 tablesp. Dijon mustard
    Salt and freshly ground black pepper
    3 scallions, trimmed and finely sliced
    Lemon wedges to serve



Lemon and Chive Dressing

  • 4 tablesp. olive oil
    1 heaped teasp. whole grain mustard
    1 clove garlic, peeled and crushed
    2 tablesp. lemon juice
    2 level tablesp. fresh chives, finely sliced
    Zest of 1 lemon

    To serve: Steamed summer vegetables

Method

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To cook the potatoes: Place the potatoes in a saucepan with enough boiling water to just cover them and simmer for about 10-15 minutes until tender. When the potatoes are cooked, drain them in a colander and then cut them into 2cm cubes. Transfer them to a serving bowl and keep them warm.

To make the dressing: Combine the oil, mustard, garlic, lemon juice, zest and chives. Taste and season. Then stir about 2/3 of the dressing through the potatoes along with the scallions. Reserve the rest of the dressing to drizzle over the cooked mackerel.

Preheat the grill to high.

To cook the mackerel: Line a grill pan or baking tray with lightly oiled tin foil then lay the fish skin side down. Spread the mustard over the mackerel. Season with salt and pepper. Place under a hot grill and cook for approximately 6 minutes.

To serve: Serve the mackerel with the warm potato salad, summer vegetables and lemon wedges. Drizzle over the remaining dressing.

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Method

Copy Text

To cook the potatoes: Place the potatoes in a saucepan with enough boiling water to just cover them and simmer for about 10-15 minutes until tender. When the potatoes are cooked, drain them in a colander and then cut them into 2cm cubes. Transfer them to a serving bowl and keep them warm.

To make the dressing: Combine the oil, mustard, garlic, lemon juice, zest and chives. Taste and season. Then stir about 2/3 of the dressing through the potatoes along with the scallions. Reserve the rest of the dressing to drizzle over the cooked mackerel.

Preheat the grill to high.

To cook the mackerel: Line a grill pan or baking tray with lightly oiled tin foil then lay the fish skin side down. Spread the mustard over the mackerel. Season with salt and pepper. Place under a hot grill and cook for approximately 6 minutes.

To serve: Serve the mackerel with the warm potato salad, summer vegetables and lemon wedges. Drizzle over the remaining dressing.