Search

Slimming World's grilled mackerel with chilli and watercress salad

(13 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
mackerel
mackerel
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Spice up mackerel with this tasty chilli and zesty recipe - perfect for al fresco dinning in the summer, plus it's ready in just 20 minutes

Ingredients

  • 1tsp crushed black peppercorns
  • 2tsp ground coriander
  • 1tbsp finely grated lemon zest
  • 4 oranges
  • 1 red chilli, deseeded and finely chopped
  • 8 x 150g mackerel fillets (not smoked)
  • 2tbsp chopped coriander
  • 110g watercress
  • 1 small red onion, peeled and thinly sliced

Mackerel is packed with brain-boosting omega-3 fatty acids, selenium and vitamin B12.

Method

  1. Preheat the grill to high. Mix the black peppercorns, ground coriander and lemon zest together in a bowl. Grate the zest from half an orange and stir into the coriander mixture with half the chopped red chilli.
  2. Lightly cut the skin of the mackerel and press the mixture onto the fish. Place the mackerel on a grill rack and grill, skin-side up, for 5 minutes or until crisp and cooked through. Sprinkle with the chopped coriander.
  3. Meanwhile, segment the oranges. First slice the top and bottom off each orange, then cut away the peel and any white pith using a small, sharp knife. Cut down either side of each segment to release it.
  4. Divide the watercress between four plates and scatter with the orange segments, sliced red onion and remaining chilli. Top with the grilled mackerel and serve immediately.


For more delicious recipes or to find your nearest Slimming World group visit the Slimming World website

Your rating

Average rating

  • 4
(13 ratings)

Your comments

comments powered by Disqus

FREE Newsletter