Name: Grilled Mackerel with Beetroot Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: Mackerel fillet; 1/2 red chilli; 1 clove garlic; Small knob fresh ginger; 2 tsp honey; 2 tbsp olive oil; Zest and juice of 1 lime; Mixed watercress and rocket leaves; 20g goats cheese; 100g cooked beetroot; A drizzle of olive oil to finish

Grilled Mackerel with Beetroot Salad

This grilled mackerel salad is great for supporting joint issues due to mackerel’s high levels of the essential fatty acid Omega 3. EFA’s are important to the nutritional strategy for joint diseases such as Osteoarthritis because they regulate the inflammatory responses within the body. The goat’s cheese is a great source of calcium which can be helpful in preventing diseases such as osteoporosis and osteomalacia.

Total Time: 10 minutes
Yield: 1 1x

Ingredients

Scale

Mackerel fillet
1/2 red chilli
1 clove garlic
Small knob fresh ginger
2 tsp honey
2 tbsp olive oil
Zest and juice of 1 lime
Mixed watercress and rocket leaves
20g goats cheese
100g cooked beetroot
A drizzle of olive oil to finish

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Instructions

Create the marinade for the fish by finely chopping the garlic, ginger, and chilli and mixing together with the lime, honey, and olive oil. The honey can be adjusted depending on your taste
Spread over the fish, cover and allow to marinade for 30 minutes
Set grill to 220 degrees Celcius and grill fish for 5 minutes
Whilst the mackerel is cooking, prepare the salad by creating a bed of watercress and rocket and topping with sliced beetroot and goats cheese
Once cooked, lay the mackerel on top of the salad and serve with a drizzle of olive oil and a slice of lemon

Author: Emily Pulletz
Prep Time: 5
Cook Time: 5