French · Dinner
Grilled Mackerel with Mustard Sauce
Whole mackerel fillets are scored, brushed with oil and grilled skin-side down until the skin crisps and the flesh flakes. A pan sauce of Dijon mustard, shallot and white wine vinegar provides bright acidity. Finished with parsley and lemon.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
436Calories
29.1gProtein
33.5gFat
3.9gCarbs
1.3gSugar
1gFiber
730mgSodium
135mgChol
9.9gSat Fat
610mgPotassium
45mgCalcium
1.9mgIron
9.5mcgVitamin B12
12mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Score the skin side of the mackerel fillet three times, rub with olive oil, and season both sides with salt and pepper.
2
Sweat
Warm a small pan over medium-low heat with half the butter and minced shallot, cooking 3 minutes until softened and translucent.
3
Deglaze
Pour white wine vinegar into the pan and simmer over medium heat 1 minute until reduced by half, then whisk in mustard and remaining butter until glossy.
4
Grill
Place the mackerel skin-side down on a hot grill over medium-high heat and cook 4 minutes without moving until the skin crisps, then flip and grill the flesh side 2 minutes until opaque and flakes easily.
5
Plate
Spoon the mustard sauce onto a plate, set the mackerel skin-side up on top, scatter with parsley and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, skin on
- 1 tbsp1 tbsp olive oil
- salt, a pinch
- black pepper, a pinch
- 2 tbsp2 tbsp Dijon mustard
- 22 small shallot
- 2 tbsp2 tbsp white wine vinegar
- 2 tbsp28g butter
- 2 tbsp2 tbsp parsley
- 11 lemon
