OMEGA 3 RICH MACKEREL and FENNEL SALAD RECIPE

Are you looking for a quick healthy lunch? Why not try this grilled Mackerel and Fennel salad packed with natural flavours.

You can add Potatoes to the salad if you need to bulk it up. 

I used Houmous as a base for my salad dressing. Make your own Houmous by following the video link below;

INGREDIENTS

1 large Mackerel

1 large thinly sliced Fennel bulb

1 sliced large Onion

2 tablespoonful of Houmous

3 tablespoonfuls of Extra Virgin Olive oil

2 tablespoonful of Organic Cider Vinegar

1 tablespoonful of Chilli sauce

30g of sun dried Tomatoes

1 medium sized peeled Avocado chunks

30g of Basil leaves (Optional)

Salt and Pepper to taste

Method

Watch how to prepare this refreshing lactose free creamy and aromatic Mackerel salad below; 

Please do not forget to subscribe, try the recipe, leave comments with your feedback and share. 

How about serving this with a glass of Lemonade?

LEMONADE RECIPE 

All photos, videos and recipes are by the owner of this blog. 

THE HERBY LEMON GRILLED MACKEREL RECIPE

Just as I paid for the ingredients I noticed my grocery shopping this week geared towards a Pescatarian diet . I bought SeaBass, Cod, SeaBream, Salmon and of course Mackerel which is the main ingredient for my recipe today.

I created this recipe based solely on what I had purchased and in my fridge, hence in the absence of Peppadew Peppers just use Red Peppers.

A perfect recipe for a quick healthy dinner or for your Pescatarian guest at Christmas.   

INGREDIENTS 

1 large fresh Mackerel - let your fishmonger gut the fish for you

1 large sliced Onion 

4 tablespoonfuls of Avocado oil / Olive oil

Half a teaspoon of freshly milled black Peppercorns 

1 jar of Peppadew Peppers 

1 sliced Lemon

30g of fresh Mint

Salt to taste

METHOD 

Watch how to prepare this quick and equally tasty Mackerel recipe below;

Don’t forget to subscribe, try the recipe and share. All photos, recipes and videos are by the owner of this blog.

CHAR GRILLED MACKEREL IN WAAKYE LEAVVES

The idea of an impromptu barbecue on a Saturday afternoon, had me thinking of ways to create something different. A dash to my local fishmonger, to source fresh  Mackerel heeded a great result.   The idea of char grilling  the Mackerel filled me with both excitement and apprehension. I was apprehensive as I knew the probability of the Mackerel splitting , when cooked was high. Grilling any fish on a barbecue is always a 'tricky' situation.  A quick glance of the Waakye leaves in my fridge, made me grin silently as I knew I've found a solution. The Waakye leaf, has a distinct flavour that lends itself to any dish when served in it. I have a pet name for the leaves as my 'Natural Plate'. Enjoy the aromatic, smoky ,flavour of the 'whole' Mackerel and thank me later. Here  you have a recipe created  from problem solving.? 

Serves 4

Ingredients; 

4 large cleaned whole fresh Mackerel (you can keep the head on if you prefer)

3 tablespoons of finely chopped lemongrass 

16 individual spring onions, cleaned and halved lengthwise

250g washed Coriander 

4 teaspoons of freshly grated ginger

4 tablespoons of olive oil 

4 tablespoons of fresh lime juice. 

Freshly milled black peppercorns 

4 Waakye leaves cleaned with soap and water. (purchase from most African shops). 

String to tie the fish.

Method;

Place each string in a vertical way and leaves in a horizontal way. 

Place each Mackerel in the middle of each cleaned Waakye leaf. 

Divide the lemongrass and ginger evenly and add to each Mackerel. 

Rub the ginger and lemongrass into each mackerel well. 

Divide the spring onions and coriander evenly, to each mackerel. 

In a bowl mix the oil and lime juice together. 

Add a teaspoon each of the marinade to the Mackerel 

Season with freshly milled black pepper corns. 

I have omitted salt from this dish as I used lime juice instead, however that a personal preference. 

Bring each end of the leaves together, overlapping each other and tie the string to hold the leaves and fish together. (See below).

The mackerel needs to char grill on a medium heat for 3 minutes on each side. Disperse some of the heated charcoal to help control the heat. 

Try grilling some tomatoes as well (optional) for a smoky raw pepper salsa.

Once cooked leave for 2 minutes and serve immediately.

Best served with with steamed vegetables, Yam or sweet potato chips or the African way with hot Kenkey or Akple with a smoky raw pepper salsa.

All photos and recipes are by the owner of this blog. 

Find more inspiring recipes on my YouTube channel, 'Ndudu by Fafa' and don't forget to subscribe and share.