BBQ Mackerel with a Radish Salad, Cucumber and Borage

A light salad featuring barbecued mackerel fillets served with sliced radishes, cucumber, and cucumber-flavored borage flower garnish.

Healthy Seafood Barbecue Salad Mackerel Low Carb

Estimated Nutrition

Calories

373.1

kcal / serving

1492.4 kcal total

Carbs

5.4g

per serving

21.6 g total

Fat

29.6g

per serving

118.4 g total

Protein

22.1g

per serving

88.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

CondimentsSauces

NutsSeeds

To taste

Freshly ground, to taste

Chives

Finely chopped

handful

Borage Flowers

To garnish

OilsFats

Rapeseed Oil

Cold pressed

Rapeseed Oil

Extra for drizzling over mackerel

Seafood

piece

Mackerel Fillets

Pin-boned

Vegetables

piece

Radishes

With tops on, radishes thinly sliced and tops kept for leaves

0.5

piece

Cucumber

Peeled, de-seeded, and thinly sliced

Method

Wash the radishes, remove the tops to use as salad leaves, and thinly slice the bulbs.

Whisk the vinegar, rapeseed oil, sugar, salt, and pepper in a bowl to create the dressing.

Toss the sliced radishes, cucumber, and chives into the dressing bowl.

Preheat your barbecue, grill, or non-stick pan.

Season the mackerel fillets with salt and pepper and drizzle with oil.

Cook the fish for approximately three minutes on each side until done.

Mix the radish leaves into the salad bowl while the fish is cooking.

Divide the salad among four plates, top each with a mackerel fillet, and garnish with borage flowers.