| • | Preheat a grill to a medium-high heat.
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| • | Clean the mackerel and remove all the rib bones.
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| • | Season the mackerel well, squeeze a few drops of lemon juice and a sprinkling of zest over each and sprinkle them with olive oil.
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| • | Place under the grill, skin side up, for five minutes.
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| • | Turn them over after the specified time period and keep it aside.
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| • | Now to make the salad, boil the potatoes and cut them in half.
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| • | Put the potato pieces in a mixing bowl with a splash of olive oil, the rest of the lemon juice and zest, and the mustard and vinegar.
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| • | Mix together well; add the finely sliced onion and fennel.
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| • | Add parsley and season well.
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| • | Divide the salad in serving plates to form a mound. Lay the mackerel fillets on top of salad.
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| • | Grilled Mackerel is ready to serve. |
