Sweet pomegranate grilled mackerel

Sweet pomegranate grilled mackerel with an apple, fennel + kale salad!

I think mackerel is totally underrated -- it’s a great fish, with loads of flavour and bodes well with fresh crunchy summery salads, like this apple, fennel and kale side salad. Sweetened with pomegranate molasses, I think this is a pleaser even for those a bit nervous to try an oilier fish. All my ingredients are from Farmdrop -- you know I love it.

Ingredients: (serves 2)
3 mackerel fillets
100g kale, no stems (I used red kale - massaged with lemon juice to break up the fibrous leaves)
1 red apple, sliced thinly
½ bulb fennel, sliced thinly
3 heaped tbsp sour cream
3 tbsp pomegranate molasses
1 handful black magic grapes (or red grapes), halved
+ olive oil & a pinch of salt

Heat your grill, and brush over 1 tbsp of olive oil & 1 tbsp pomegranate molasses until completely covered. Once grill is hot, add the mackerel, skin side down. My mackerel took about 10 mins to fully cook, but each grill is different. When cooked, we want the fish to be no longer translucent, and flake apart softly. In a large bowl, add your massaged kale, red apple slices, fennel slices, 1 tbsp sour cream, 1 tbsp pomegranate molasses and a pinch of salt. Toss together. Make a dressing for the dish by mixing together the remaining sour cream and pomegranate molasses with a good glug of olive oil. Whisk until combined. When the mackerel is ready, serve on a bed of your crunchy salad, grapes placed on top, and pour your dressing over the top. I used the bits from the top of the fennel bulb (they look like dill) to garnish the dish. You can also use fresh pomegranate seeds!

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