Imagine biting into a taste sensation of salty, zesty, and fresh; a dish that speaks to international food lovers everywhere. We’re talking about Grilled Mackerel with Salsa Verde, the ultimate dish loaded with flavor and, most importantly, an exceptional source of Vitamin B12. This culinary masterpiece combines the hearty flavors of fresh mackerel with the tangy, herby goodness of salsa verde. Each bite a symphony, every sensation a celebration of wholesome ingredients and vibrant tastes.
Ingredients List
To make your Grilled Mackerel with Salsa Verde, you’ll need:
- 4 fresh mackerel fillets
- Sea salt to taste
- Pepper to taste
- Olive oil
- For Salsa Verde:
- 1 bunch of fresh parsley
- 2 cloves of garlic
- Zest and juice of 1 lemon
- 2 tablespoons of capers
- 1 green chili
- Extra virgin olive oil
- Salt and pepper to taste
Instructions
Start by preparing your mackerel fillets. Rinse them under cool water and pat dry. Season with sea salt and pepper and drizzle with olive oil.
Preheat your grill. Whilst it’s heating, you can begin to concoct your salsa verde. In a food processor, combine parsley, garlic, lemon zest and juice, capers, and green chili. Blitz until you have a rough paste.
Slowly drizzle in the olive oil, pulsing the food processor intermittently. Season to taste and set it aside.
Grill your mackerel fillets skin side down for about 5 minutes, then flip and grill for a further 2 minutes.
Serve the grilled mackerel with a generous dollop of the salsa verde, and voila, your Vitamin B12-rich feast awaits!
Cooking Time & Servings
This scrumptious dish takes a mere 20 minutes to prepare and cook, perfect for a quick, healthy meal. This recipe serves four, ideal for sharing with family or friends.
Nutritional Information
Grilled Mackerel with Salsa Verde does more than just tantalize your tastebuds. Each serving contains around 230 calories, 14g of fat, 0g of carbohydrates, 25g of protein, and a staggering 8.7 µg of Vitamin B12 (that’s nearly 3 times your recommended daily intake!).
Tips and Tricks
Add a twist to your salsa verde; try using different herbs like mint or basil or add a dash of white wine vinegar for extra tang. If you’re vegetarian or vegan, try swapping out mackerel for firm tofu or portobello mushrooms. And don’t forget to make extra salsa verde! It keeps for up to a week in the fridge and is delicious on anything from roast vegetables to steak.
Final Thoughts
So, whether you’re a seasoned chef or a novice cook, seize the spatula and fire up that grill! Your Grilled Mackerel with Salsa Verde is waiting to flood your senses with its bold flavors. If you loved making this recipe, share it on your socials and watch the compliments roll in. If you have any thoughts or queries, don’t be shy!
Frequently Asked Questions
- Can I use another fish if I don’t like mackerel?
- Absolutely! This recipe would work well with other fatty fish like salmon or trout.
- I can’t find capers, what can I use instead?
- You can use chopped green olives as a substitute.
- How long will the leftover salsa verde keep?
- Stored in an airtight container in the fridge, it should last up to one week.
- What can I serve along with Grilled Mackerel and Salsa Verde?
- This dish goes wonderfully with a simple salad or boiled new potatoes.
- How can I store leftover grilled mackerel?
- Leftover mackerel can be stored in an airtight container in the fridge for up to 3 days.
The taste adventure that is Grilled Mackerel with Salsa Verde awaits. Are you ready to cook your way to a vitamin B12-rich feast? Go forth and start the culinary journey today!
