Rosemary-Grilled Mackerel with Mustard-Dill Mayonnaise Recipe

Name: Rosemary-Grilled Mackerel with Mustard-Dill Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg yolk; 2 tablespoons Dijon mustard; 1 tablespoon white wine vinegar; 1 teaspoon superfine sugar; 1/2 cup sunflower oil; 1 tablespoon finely chopped dill; Kosher salt; Freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 garlic cloves, minced; 3 tablespoons minced rosemary; 1/2 teaspoon finely grated lemon zest; Four 6- to 7-ounce Boston or Spanish mackerel fillets

Servings: persons

1 large egg yolk
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon superfine sugar
1/2 cup sunflower oil
1 tablespoon finely chopped dill
Kosher salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
3 tablespoons minced rosemary
1/2 teaspoon finely grated lemon zest
Four 6- to 7-ounce Boston or Spanish mackerel fillets

1
In a medium bowl, whisk the egg yolk, mustard, vinegar and sugar.
2
Gradually whisk in the sunflower oil; as the mayonnaise starts to emulsify, add the oil in a thin stream, whisking constantly, until thickened.
3
Stir in the dill and season with salt and pepper.
4
Light a grill or preheat a grill pan.
5
In a bowl, whisk the olive oil with the garlic, rosemary and lemon zest.
6
Brush the mixture over the mackerel fillets; season with salt and pepper.
7
Grill the fillets skin side down over high heat until the skin is nicely charred, about 2 minutes.
8
Turn the fillets and grill until just cooked through, about 2 minutes longer.
9
Serve the mackerel with the mustard-dill mayonnaise.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large egg yolk, 2 tablespoons Dijon mustard, 1 tablespoon white wine vinegar, 1 teaspoon superfine sugar, and more.

Yes, Rosemary-Grilled Mackerel with Mustard-Dill Mayonnaise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary-Grilled Mackerel with Mustard-Dill Mayonnaise

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