| • | Preheat a grill to a medium-high heat.
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| • | Clean the mackerel and take aside all the rib bones.
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| • | Season the mackerel well, squeeze a few drops of citrus limon juice and a sprinkling of zest all over each and sprinkling them with olive oil.
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| • | Place below the grill, skin side up, for 5 minutes.
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| • | Turn them all over afterward the defined time period and keep it aside.
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| • | Now to make the salad, boil the white potatoes and cut down them in half.
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| • | Put the white potato pieces in a mixing normal bowl with a splash of olive oil, the remain of the citrus limon juice and zest, and the table mustard and vinegar.
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| • | Mix together well; add the fine chopped up onion and fennel.
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| • | Add parsley and season well.
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| • | Divide the salad in serving up plates to form a mound. Lay the mackerel fillets on top of salad.
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| • | Grilled Mackerel is ready to serve.
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