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  • 4servings
  • 459calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup cold water

  2. 3 1/2 teaspoons salt, divided

  3. 1 teaspoon sugar

  4. 4 (6-ounce) mackerel fillets

  5. Cooking spray

  6. 2 cups fresh flat-leaf parsley leaves

  7. 1 cup thinly sliced Vidalia or other sweet onion

  8. 1 teaspoon grated orange rind

  9. 1 cup orange sections (about 2 medium)

  10. 3/4 cup fresh tarragon leaves

  11. 2/3 cup walnuts, toasted and coarsely chopped

  12. 2 tablespoons extra-virgin olive oil

  13. 1 tablespoon balsamic vinegar

  14. 1/2 teaspoon grated garlic

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high heat.

  2. Combine 1 cup water, 1 tablespoon salt, and sugar in a shallow dish. Add fillets; let stand 15 minutes. Remove fillets; pat dry. Discard 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.

  3. Combine parsley leaves, onion slices, orange rind, orange sections, and tarragon in a bowl. Sprinkle herb mixture with 1/4 teaspoon salt; toss. Combine walnuts and remaining ingredients, stirring with a whisk until blended. Stir in remaining 1/4 teaspoon salt. 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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