Crisp Mackerel Salad with Grainy-Mustard Vinaigrette
Atlantic mackerel is safer than the Spanish variety, which is high in mercury.
- Servings: 4
Photography: Lara Robby
Source: Martha Stewart Living, August 2007
- 4 fresh Atlantic mackerel fillets (also called Boston mackerel), skin on (about 4 ounces each)
- Juice of 1 lemon, (about 2 Tablespoons)
- 2 tablespoons white-wine vinegar
- 1 tablespoon finely chopped shallot
- 1 tablespoon whole-grain mustard
- 1 small garlic clove, minced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- Vegetable-oil cooking spray
- 4 cups watercress, thick stems discarded
Preheat broiler. Place mackerel, skin side down, in a nonreactive baking dish. Pour lemon juice over fish, and let stand 10 minutes, turning once or twice.
Meanwhile, whisk together vinegar, shallot, mustard, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let stand 10 minutes. Add oil, whisking until emulsified. Add tarragon and chives.
Remove mackerel from lemon juice, and pat dry. Score skin 3 times. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Coat a broiler pan with cooking spray. Lay mackerel, skin side up, on pan. Broil until fish is cooked through and skin is crisp and browned, 3 to 4 minutes.
Toss watercress with 1 tablespoon vinaigrette. Serve mackerel over watercress, and drizzle with remaining vinaigrette.