- 4 mackerel fillets
- 1 pink grapefruit, segmented and juice reserved
- 2tbsp olive oil, plus a little extra
- ½ fennel bulb, sliced
- small bunch dill, sprigs removed
Heat the grill to high. Brush the mackerel with oil, season and grill for 8 minutes or until skin is translucent and flesh is flaking.
Mix the grapefruit juice with the oil. Stir through the fennel and grapefruit with the dill. Season and arrange over the mackerel. Serve with steamed new potatoes.
Fatty acids in fish keep the skin's cells healthy - water stays in and waste gets out, and this helps prevent saggy skin