Crisp Mackerel Salad with Grainy Mustard Vinaigrette

• 4 skin-on fresh Atlantic mackerel fillets (about 4 ounces each)
• Juice of 1 lemon
• 2 tablespoons whitewine vinegar
• 1 tablespoon finely chopped shallot
• 1 tablespoon wholegrain mustard
• 1 small garlic clove, minced
• Coarse salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil, plus more for broiler pan
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon snipped fresh chives
• 1 to 2 bunches watercress, thick stems removed (4 cups)

1. Heat broiler with rack 4 inches from heat source.
2. Place mackerel in a nonreactive (glass or ceramic) baking dish.
3. Pour lemon juice over fish, and let stand 10 minutes, turning once or twice.
4. Meanwhile, whisk together vinegar, shallot, mustard, garlic, and 1/4 teaspoon salt; season with pepper.
5. Let stand 10 minutes.
6. Gradually add oil, whisking until emulsified.
7. Whisk in tarragon and chives.
8. Remove mackerel from lemon juice (discard juice), and pat dry with paper towels.
9. Score skin a few times with a sharp knife.
10. Sprinkle with 1/4 teaspoon salt and season with pepper.
11. Lightly brush a broiler pan or rimmed baking sheet with oil.
12. Arrange mackerel, skin side up, on pan.
13. Broil until fish is cooked through and skin is crisp and browned, 3 to 4 minutes.
14. Toss watercress with 1 tablespoon vin aigrette.
15. Divide watercress among four plates; top each with a fish fillet, and drizzle with remaining vinaigrette, dividing evenly.
16. (Per Serving)
17. Calories: 338
18. Saturated Fat: 5.2g
19. Unsaturated Fat: 19g
20. Cholesterol: 79.4mg
21. Carbohydrates: 2.2g
22. Protein: 22g
23. Sodium: 405mg
24. Fiber: .3g

skin, lemon, whitewine vinegar, shallot, wholegrain mustard, garlic, salt, extravirgin olive oil, tarragon, fresh chives, bunches

Taken from www.epicurious.com/recipes/food/views/crisp-mackerel-salad-with-grainy-mustard-vinaigrette-394141 (may not work)