Make the most of blood oranges, beetroot and fennel, which are all in season right now in this flavour-packed, healthy dinner. (I’m also making the most of this of this incredible sunshine here in Chamonix by cooking in my happy place – outdoors!)
The oily, smoky flavour of mackerel pairs perfectly with the sweet, earthiness of beetroot, brightness of blood orange and sweet, perfumy taste of fennel. This is a timeless flavour combination that will never go out of fashion.
If you’re cooking this over a charcoal grill and have wood chips then go ahead and place your chips on top of the hot coals for extra flavour. Use lighter woods such as Cedar, Apple and Cherry wood which all produce a sweet and fruity smoke that combines perfectly with the tender flesh of fish.
Grilled Mackerel with Blood Orange, Beet, Fennel & Lentil Salad
Course: DinnerCuisine: BritishDifficulty: Easy4
servings20
minutes20
minutesThe oily, smoky flavour of mackerel pairs perfectly with the sweet, earthiness of beetroot, brightness of blood orange and sweet, perfumy taste of fennel. This is a timeless flavour combination that will never go out of fashion.
Ingredients
- Blood Orange Vinaigrette
2 tbsp olive oil
juice of ½ blood orange orange
1 tbsp cider vinegar
1 tbsp dijon mustard
1/2 tbsp maple syrup or honey
Sea salt flakes and ground black pepper
- Blood Orange, Beet, Fennel & Lentil Salad
4 small diced cooked beetroot
2 blood oranges, cut and segmented without membrane
1/2 fennel, finely shaved on mandolin or vegetable peeler. Reserve fronds
1 400g tin puy lentils, drained and rinsed
2 tbsp chopped parsley
- Grilled Mackerel
4 whole mackerel, scaled and gutted
2 fennel rinsed, sliced into wedges with core intact
Extra-virgin olive oil
Course salt and fresh ground pepper
2 blood oranges, finely sliced
Bunch fresh parsley
Directions
- Blood Orange Dressing
- Add olive oil, blood orange juice, cider vinegar, mustard, honey, salt, and pepper in to a jar. Tighten the lid and shake well till combined and smooth. You could do this in a blender or bowl with whisk also.
- Blood Orange, Beet, Fennel & Lentil Salad
- Put the diced cooked beetroot, orange segments, shaved fennel and drained lentils into a bowl. Add the chopped parsley and fennel fronds then dress with the vinaigrette. Season and stir well.
- Grilled Mackerel
- Preheat Grill to medium-high. If using a charcoal grill, coals are ready when covered with gray ash. If you have wood chips (I suggest Cedar, Apple of Cherry wood) then go ahead and place your chips on top of the coals once they are ready for extra flavour.
- Slash the flesh a few times on each side then drizzle with olive oil and season with salt and pepper. Stuff the cavity with the orange slices and fresh parsley and season also. Drizzle and season the fennel slices also.
- Place the mackerel on the hot barbecue, either directly on the grill or in a barbecue fish basket. Grill fish until skin is charred on 1 side, about 10 minutes. Carefully turn fish; cover, and cook until flesh inside is opaque, 10 to 12 minutes.
- Place the fennel on the grill at the same time and grill till lightly charred, this should take around 3-5 minutes on each side.
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