Mackerel with Herb Salad

Name: Mackerel with Herb Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 473 milliliters fresh flat-leaf parsley leaves; 177 milliliters fresh tarragon leaves; 1 teaspoons grated garlic; 680 grams mackerel fillets; 2 Tbsps extra-virgin olive oil; 1 teaspoon grated orange rind; 237 milliliters orange sections (about 2 medium); 4 teaspoons salt, divided; 1 teaspoon sugar; 237 milliliters thinly sliced Vidalia or other sweet onion; 158 milliliters walnuts, toasted and coarsely chopped; 237 milliliters cold water

Need a gluten free, dairy free, and pescatarian main course? Mackerel with Herb Salad could be a spectacular recipe to try. This recipe makes 4 servings with 540 calories, 41g of protein, and 34g of fat each. This recipe covers 49% of your daily requirements of vitamins and minerals. If you have balsamic vinegar, flat-leaf parsley leaves, mackerel fillets, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Preheat grill to medium-high heat.

Equipment you will use

Grill

Combine 1 cup water, 1 tablespoon salt, and sugar in a shallow dish.

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Sugar

Water

Salt

Add fillets; let stand 15 minutes.

Remove fillets; pat dry. Discard brine.

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Brine

Place fillets, skin side down, on a grill rack coated with cooking spray. Grill 10 minutes or until desired degree of doneness. (Do not turn fillets.) Keep warm.

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Cooking Spray

Equipment you will use

Grill

Combine parsley leaves, onion slices, orange rind, orange sections, and tarragon in a bowl.

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Orange Slices

Parsley

Orange Zest

Tarragon

Onion

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Bowl

Sprinkle herb mixture with 1/4 teaspoon salt; toss.

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Salt

Combine walnuts and remaining ingredients, stirring with a whisk until blended. Stir in remaining 1/4 teaspoon salt.

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Walnuts

Salt

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Whisk

Place 1 fillet on each of 4 plates; top each serving with 1 cup herb mixture.

Drizzle 2 tablespoons walnut mixture over each serving.

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Walnuts

Equipment

Grill

Bowl

Whisk

Ingredients

Servings:

1Tbsp

balsamic vinegar 473milliliters

fresh flat-leaf parsley leaves 177milliliters

fresh tarragon leaves 1teaspoons

grated garlic 680grams

mackerel fillets 2Tbsps

extra-virgin olive oil 1teaspoon

grated orange rind 237milliliters

orange sections (about 2 medium)4teaspoons

salt, divided 1teaspoon

sugar 237milliliters

thinly sliced Vidalia or other sweet onion 158milliliters

walnuts, toasted and coarsely chopped 237milliliters

cold water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.