Ingredients

Steps

• Warm cider vinegar, water, coriander, sugar, onion, peppercorns, and lemon in a saucepan to 60°C.
• Cool the mixture, then marinate mackerel fillets flesh-side down for 20 minutes.
• Dissolve sugar in dressing ingredients over gentle heat and set aside.
• Preheat the grill to its highest setting.
• Pat mackerel dry and make diagonal scores across the skin.
• Arrange mackerel skin-side up on a greased tray and grill for 4-5 minutes.
• Combine all salad ingredients in a large bowl.
• Serve fish over salad, drizzled with dressing and topped with toasted fennel seeds.