Best Crisp Mackerel Salad With Grainy Mustard Vinaigrette Recipes

Crisp Mackerel Salad with Grainy-Mustard Vinaigrette image

Provided by Martha Stewart

Number Of Ingredients 13

4 fresh Atlantic mackerel fillets (also called Boston mackerel), skin on (about 4 ounces each)
Juice of 1 lemon, (about 2 Tablespoons)
2 tablespoons white-wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon whole-grain mustard
1 small garlic clove, minced
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
Vegetable-oil cooking spray
4 cups watercress, thick stems discarded

Steps:

Preheat broiler. Place mackerel, skin side down, in a nonreactive baking dish. Pour lemon juice over fish, and let stand 10 minutes, turning once or twice.
Meanwhile, whisk together vinegar, shallot, mustard, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let stand 10 minutes. Add oil, whisking until emulsified. Add tarragon and chives.
Remove mackerel from lemon juice, and pat dry. Score skin 3 times. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Coat a broiler pan with cooking spray. Lay mackerel, skin side up, on pan. Broil until fish is cooked through and skin is crisp and browned, 3 to 4 minutes.
Toss watercress with 1 tablespoon vinaigrette. Serve mackerel over watercress, and drizzle with remaining vinaigrette.

Nutrition Facts : Calories 339 g, Cholesterol 79 g, Protein 22 g, SaturatedFat 5 g, Sodium 305 g

Crisp Mackerel Salad with Grainy Mustard Vinaigrette image

Yield serves 4

Number Of Ingredients 11

4 skin-on fresh Atlantic mackerel fillets (about 4 ounces each)
Juice of 1 lemon
2 tablespoons whitewine vinegar
1 tablespoon finely chopped shallot
1 tablespoon wholegrain mustard
1 small garlic clove, minced
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for broiler pan
1 tablespoon finely chopped fresh tarragon
1 tablespoon snipped fresh chives
1 to 2 bunches watercress, thick stems removed (4 cups)

Steps:

Heat broiler with rack 4 inches from heat source. Place mackerel in a nonreactive (glass or ceramic) baking dish. Pour lemon juice over fish, and let stand 10 minutes, turning once or twice.
Meanwhile, whisk together vinegar, shallot, mustard, garlic, and 1/4 teaspoon salt; season with pepper. Let stand 10 minutes. Gradually add oil, whisking until emulsified. Whisk in tarragon and chives.
Remove mackerel from lemon juice (discard juice), and pat dry with paper towels. Score skin a few times with a sharp knife. Sprinkle with 1/4 teaspoon salt and season with pepper.
Lightly brush a broiler pan or rimmed baking sheet with oil. Arrange mackerel, skin side up, on pan. Broil until fish is cooked through and skin is crisp and browned, 3 to 4 minutes.
Toss watercress with 1 tablespoon vin aigrette. Divide watercress among four plates; top each with a fish fillet, and drizzle with remaining vinaigrette, dividing evenly.
(Per Serving)
Calories: 338
Saturated Fat: 5.2g
Unsaturated Fat: 19g
Cholesterol: 79.4mg
Carbohydrates: 2.2g
Protein: 22g
Sodium: 405mg
Fiber: .3g

Baked Mackerel In Mustard-Scallion Sauce image

Provided by Florence Fabricant

Time 1h

Yield 2 servings

Number Of Ingredients 8

2 1/2 to 2 3/4 pound whole mackerel, cleaned, gutted but left whole
1/2 lemon
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
2 tablespoons prepared whole-grain mustard
2 teaspoons lemon juice
4 scallions, finely chopped, including the green tops
Salt, if desired

Steps:

Score the mackerel on both sides, making two or three large X's one-half-inch deep with a small sharp knife. Squeeze the half lemon over the fish.
Combine and stir the remaining ingredients. Coat the mackerel with this mixture and allow to marinate one-half hour. Turn once during the marinating so the cuts in the fish are well coated with the sauce.
Preheat oven to 375 degrees.
Place mackerel in a small buttered oval baking dish and bake until the fish is opaque. Serve at once.