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Grilled Mackerel on top of a grapefruit-fennel salad

Grilled Mackerel on top of a grapefruit-fennel salad

Amount of people
4 Persons
Type of meal
Lunch, Dinner
Preparation time
45 minutes
Seafood included in this recipe
Fresh Wild Mackerel

4 wild mackerel fillets

·      250g raw lentils

·      3 tbsp olive oil

·      Salt and pepper, to taste

·      100g watercress

·      2 tbsp pumpkin seeds,toasted

·      2 fennel bulbs, halved,cored and finely sliced

·      2 grapefruits

·      2 tsp wholegrain mustard

·      1 ½ tsp honey

·      1 tbsp capers, drained and rinsed


1.    Bring the puy lentils to the boil in plenty of water and cook for 20-25 minutes until tender.

2.    Meanwhile, slice the top and bottom off each grapefruit and sit on a board. Cut away peel and white pith. Hold each grapefruit over a bowl (to catch the juice) and carefully cut between membranes to separate segments. Squeeze any remaining juice into the bowl and set the segments aside.

3.    Mix together 2 tbsp of olive oil, the mustard, honey and capers, some seasoning and 3 tbsp of the grapefruit juice.

4.    Heat 1 tbsp of oil in a large non stick frying pan over high heat and fry the mackerel fillets for 1-2 minutes each side, until just cooked.

5.    When cooked, drain lentils and run under cold water tocool slightly. Drain. Toss with the fennel, watercress and dressing.

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