Description
Mediterranean coastal charm meets culinary magic in this grilled mackerel recipe, where fresh fish sizzles with herbal zest. Crisp skin and tender flesh provide a delightful Mediterranean experience you’ll savor with each perfectly charred bite.
Ingredients
Scale
Main Protein:
- 4 fresh mackerel fillets, skin-on and pin-boned
Seasoning and Flavoring:
- 1 tablespoon (15 ml) olive oil
- Salt, to taste
- Black pepper, to taste
- Lemon wedges, for serving
Dressing Ingredients:
- 1 lemon, juiced (approximately 2 tablespoons or 30 ml)
- 1 tablespoon (15 ml) capers, roughly chopped
- 1 small garlic clove, finely minced
- 3 tablespoons (45 ml) olive oil
- 1 tablespoon (15 ml) chopped fresh parsley (optional)
Instructions
- Ignite the grill to maximum heat, positioning the rack close to the flame for intense, direct cooking.
- Create a protective aluminum foil base on the baking tray, applying a thin layer of oil to prevent sticking and facilitate easy cleanup.
- Position mackerel fillets with skin facing upward, ensuring even placement across the tray.
- Delicately coat the fish surfaces with olive oil, then sprinkle with salt and freshly cracked black pepper for enhanced flavor profile.
- Slide the tray under the searing grill, allowing the intense heat to transform the fish for approximately 6-8 minutes until the skin turns golden and crispy.
- While the fish cooks, craft a vibrant dressing by combining zesty lemon juice, briny capers, minced garlic, fragrant olive oil, and chopped fresh parsley in a small mixing bowl.
- Carefully remove the perfectly grilled mackerel, transferring the fillets to serving plates with precision.
- Generously drizzle the prepared dressing over the hot fish, allowing the flavors to meld and intensify.
- Garnish with fresh lemon wedges, providing a bright, citrusy accompaniment that complements the rich, smoky fish.
Notes
- Select fresh, high-quality mackerel with firm, shiny skin and no strong fishy odor for the best flavor and texture.
- Use a meat thermometer to ensure the internal temperature reaches 145°F, guaranteeing perfectly cooked fish without drying out.
- Swap olive oil with avocado oil for a higher smoke point, preventing burning during high-heat grilling and maintaining a cleaner taste.
- Replace capers with chopped green olives for a similar briny kick if capers are unavailable or for those who prefer alternative garnishes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 350
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg