Grilled Mackerel

Grilled Mackerel

With Apple & Radish Salad

Serves 4


  • 200g Jersey Royal’s (or other skin on new potatoes for extra fibre) scrubbed
  • 1 Green Apple, cut into quarters and finally chopped
  • 8 Radishes, finely sliced
  • 1 tbsp Avocado oil (or Olive)
  • 4 tbsp avocado mayonnaise (or Olive Oil based Mayonnaise)
  • 2 tbsp Chopped Parsley
  • 1 tbsp chopped Dill, plus extra to scatter
  • 1 Large handful of Walnut Halves, lightly toasted in a dry pan, then coarsely chopped
  • 1/2 tbsp of Cider Vinegar
  • Juice of one lemon




  1. Simmer the jersey royals in a pan of cold water for 20-25 minutes or until tender. Drain and set aside
  2. In a bowl, toss the sliced apple and radishes in the lemon juice to prevent them from discolouring
  3. Heat the grill or a ridged griddle pan to a medium-high heat. Brush the Mackerel all over with the avocado oil, then grill for 3-4 minutes, skin-side up, under the grill (or skin side down in a griddle pan) until the fish is cooked through and the skin is crisp.
  4. When cool enough to handle, slice any larger potatoes, then combine them all with the apple and radishes, along with the mayonnaise, chopped herbs, walnuts and cider vinegar. Season with black pepper, then serve with the mackerel, scattered with more dill.

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