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Grilled Mackerel with Pomegranate Glaze and Autumn Root Vegetables
Grilled Mackerel with Pomegranate Glaze and Autumn Root Vegetables

Grilled Mackerel with Pomegranate Glaze and Autumn Root Vegetables
A sophisticated dish featuring grilled mackerel with a tangy pomegranate glaze, served alongside roasted seasonal root vegetables.
Grilled Mackerel with Pomegranate Glaze and Autumn Root Vegetables
Ingredients:
1
Servings
  • 1
    item
     mackerel
  • 100
    ml
     pomegranate juice
  • 20
    g
     honey
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 15
    ml
     olive oil
  • 5
    g
     thyme
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Grilled Mackerel with Pomegranate Glaze and Autumn Root Vegetables
Instructions:
  1. Preheat the grill to medium-high heat.
  2. In a small saucepan, combine pomegranate juice and honey. Simmer over medium heat until reduced by half, about 10 minutes.
  3. Brush mackerel with olive oil and season with salt and thyme.
  4. Grill mackerel for about 4 minutes on each side, basting with pomegranate glaze.
  5. Peel and chop carrots and parsnips into even pieces.
  6. Toss vegetables with olive oil, salt, and thyme, then roast in the oven at 200°C for about 20 minutes until tender.
  7. Serve grilled mackerel with a drizzle of remaining pomegranate glaze and roasted root vegetables.
Nutrition Per Serving 539 g Per 100g
Energy 614.5 kcal 114 kcal
Protein 40.7 g 7.6 g
Fibre 8.5 g 1.6 g
Salt 0.4 g 0.1 g
Sugar 25 g 4.6 g
Carbohydrates 45.6 g 8.5 g
Fat 28.6 g 5.3 g
  • 1
    item
     mackerel
  • 100
    ml
     pomegranate juice
  • 20
    g
     honey
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 15
    ml
     olive oil
  • 5
    g
     thyme
1
Servings
0

Preheat the grill to medium-high heat.

In a small saucepan, combine pomegranate juice and honey. Simmer over medium heat until reduced by half, about 10 minutes.

Brush mackerel with olive oil and season with salt and thyme.

Grill mackerel for about 4 minutes on each side, basting with pomegranate glaze.

Peel and chop carrots and parsnips into even pieces.

Toss vegetables with olive oil, salt, and thyme, then roast in the oven at 200°C for about 20 minutes until tender.

Serve grilled mackerel with a drizzle of remaining pomegranate glaze and roasted root vegetables.

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