Broiled Mackerel with Dijon Vinaigrette

Chad Jacobsen All Recipes, Fish Fillet Recipes, General, Seafood Recipes

BROILED MACKEREL WITH DIJON VINAIGRETTE

Makes 2-3 Servings
wine WINE PAIRING
Dry rosé

Mackerel, simply broiled, is delicious. Its high fat content ensures crispy skin and moist flesh. Paired with a punchy Dijon vinaigrette, this mackerel is simplicity at its finest.

INGREDIENTS
  • DIJON VINAIGARETTE:
  • 1 tbsp Dijon mustard
  • 2 tbsp sherry vinegar
  • 1 tbsp minced shallot
  • 4 tbsp extra virgin olive oil
  • Salt & pepper to taste

DIRECTIONS

1

Make vinaigrette. In a small bowl, mix mustard, vinegar, shallot, and a pinch of salt. Whisk in olive oil. Set aside.
2

Pre-heat broiler to highest setting. Rub canola oil on the skin of the mackerel. Place under broiler, skin side up, until skin begins to crisp and bubble, and fish is cooked through, approximately 5-7 minutes.
3

Plate fillets skin side up. Drizzle with Dijon vinaigrette. Garnish with micro greens and/or edible flowers.