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Crisp Mackerel Salad with Grainy-Mustard Vinaigrette
Nb persons: 4
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| Crisp Mackerel Salad with Grainy-Mustard Vinaigrette Atlantic mackerel is safer than the Spanish variety, which is high in mercury. Ingredients | |
| 4 | mackerel fillets, Atlantic (also called Boston mackerel), skin on, about 4 ounces |
| 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 |
| Directions 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. | |
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Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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