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Anti-inflammatory recipe 10

Foil grilled lemon mackerel with pear salad brings you a boost of Omega 3. Grilling in the foil bag ensures the fish is evenly cooked, doesn’t burn and retains its moisture.

Foil grilled lemon mackerel

Serves 4 –

  • 4  mackerel fillets
  • 4 slices of lemon
  • small bunch fresh parsley
  • 200g mix of leaves (e.g. spinach, watercress, rocket or lettuce)
  • 4 ripe dessert pears (conference)
  • 1 tablespoon honey
  • 3 tablespoons extra virgin olive oil
  • juice of 1 lemon
  • salt and pepper
  • 4 squares of foil big enough to wrap 1 fillet of mackerel in each

Method –

Lo-res-Lemon-mackerel-foil-open

Lo-res-Lemon-mackerel-foil-bag

 

 

 

  • Place each mackerel fillet in a separate square of foil. Top with salt and pepper, a slice of lemon and a sprig of parsley and  wrap it as shown. Cook under a medium hot the grill for about 10 minutes.
  • To make the dressing, whisk together the lemon juice, olive oil and honey. Add salt and pepper to taste.
  • Pour the dressing over the leaves and toss gently.
  • Share the leaves amongst the 4 plates.
  • Core the pears and slice each one vertically but stop just short of the stem to prevent the slices becoming detached.
  • Fan out each pear and set on top of the leaves. Serve.

Tips –

  • To check when the fish is done, insert a small knife in the fish. Put the tip of the knife on your lips, if it is hot then the fish is ready.

 

 

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