Grilled Mackerel with New Potatoes and Salad

Boil tender new potatoes, grill mustard-brushed mackerel fillets, and toss lettuce in a homemade citrus vinaigrette for a fresh supper.

Healthy Dinner Quick Seafood High Protein

Estimated Nutrition

Calories

528.2

kcal / serving

1056.4 kcal total

Carbs

13.1g

per serving

26.2 g total

Fat

42.1g

per serving

84.1 g total

Protein

26.4g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Wholegrain Mustard

for brushing fillets

tsp

English Mustard

for dressing

tbsp

White Wine Vinegar

Fruits

squeeze

Lemon Juice

NutsSeeds

pinch

Salt

for boiling water

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

OilsFats

tbsp

Rapeseed Oil

can substitute with olive oil

Seafood

piece

Mackerel

fillets

Vegetables

150

New Potatoes

such as Jersey Royals, scrubbed

heads

Little Gem Lettuce

leaves separated

Method

Boil 150g of potatoes for 8-10 minutes until tender.

Drain the potatoes and keep them warm in the pan.

Preheat the grill to a high setting.

Brush the mackerel fillets with wholegrain mustard and season.

Grill the fillets for 3-4 minutes until cooked through.

Whisk English mustard, vinegar, oil, and lemon juice together.

Toss the lettuce leaves in the dressing.

Serve the mackerel immediately with potatoes and salad.