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Grilled mackerel fillets with pear salad recipe
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3 ratings
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
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
If you don't have any pears, try using apples
Each serving contains
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Energy
2040kj
491kcal
24%
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Fat
32g
46%
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Saturates
7g
36%
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Sugars
9g
10%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 10.3g
Protein 36.7g
Fibre 6.1g
Method
- Slice the pears into thin wedges and toss in a bowl with the fennel and lime zest and juice and the crème fraîche. Grill the mackerel fillets for 5-6 minutes on either side, until cooked through.
- Divide the watercress between four plates, then top with the pear and fennel mixture and two mackerel fillets. Sprinkle with the toasted pumpkin seeds and serve.