Grilled mackerel fillets with pear salad recipe
A bright and satisfying salad that you can throw together in just 20 minutes. Grill gorgeous, oily mackerel until the skin is crispy and serve atop a dressed fennel, watercress and pear salad with a final scattering of seeds.
See method- Serves 4
- 10 mins to prepare and 12 mins to cook
- 491 calories / serving
Ingredients
- 2 pears, cored
- 1 large fennel bulb, trimmed and finely sliced
- zest and juice of 1 lime
- 2tbsp low fat crème fraiche
- 8 mackerel fillets
- 60g (2½oz) watercress
- 20g (3/4oz) pumpkin seeds, toasted
Each serving contains
- Energy
- 2040kJ 491.0kcal
- Fat
- 32g
- Saturates
- 7g
- Salt
- 0.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 10.3gProtein 36.7gFibre 6.1g
Method
- Slice the pears into thin wedges and toss in a bowl with thefennelandlimezest and juice and the crème fraîche. Grill the mackerel fillets for 5-6 minutes on either side, until cooked through.
- Divide thewatercressbetween four plates, then top with the pear and fennel mixture and two mackerel fillets. Sprinkle with the toasted pumpkin seeds and serve.
