Grilled Mackerel with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes total, yet feels impressive enough for guests. Fresh mackerel is packed with omega 3 fatty acids that are wonderful for heart health, and when paired with tender artichoke hearts, you get a dish that's as nutritious as it is delicious. The beauty of this recipe lies in its simplicity: you're really just grilling beautiful ingredients and letting them shine with a bright lemon and herb finish. The garlic, dill, and parsley create an aromatic sauce that elevates everything without requiring any complicated techniques. Best of all, quality mackerel and artichokes won't break the bank, making this an affordable way to eat like you're at a Mediterranean seaside restaurant.
Ella x
Ingredients
- 4mackerel fillets(about 200g each, skin on)
- 8fresh artichoke hearts(halved lengthwise)
- 5 tablespoonsextra virgin olive oil
- 1½fresh lemon(zest and juice)
- 4 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh dill(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 118 mlwhite wine(dry)
Detail level
Instructions
- 1
Prepare the artichokes by cleaning and halving them lengthwise. Toss with 2 tablespoons of olive oil, salt, and pepper, then set aside.
Tip: Pre-cooking artichokes in boiling water for 5-7 minutes before grilling prevents them from burning on the outside while remaining undercooked inside.
- 2
Pat the mackerel fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with salt and pepper on both sides.
Tip: Dry fish is essential for achieving crispy skin and proper grill marks without sticking.
- 3
Prepare the herb butter by mixing softened butter with minced garlic, lemon zest, dill, parsley, and red chili flakes in a small bowl. Season with salt and set aside.
Tip: Make this sauce ahead of time and keep it at room temperature for easier spreading.
- 4
Heat your grill to medium-high heat (around 200°C or 400°F). Brush the grill grates with the remaining 2 tablespoons of olive oil to prevent sticking.
Tip: A well-oiled grill is crucial for preventing fish skin from adhering to the grates.
- 5
Place artichoke halves on the grill cut-side down and cook for 6-7 minutes until golden and caramelized, then flip and cook another 4-5 minutes until tender.
Tip: Move artichokes to a cooler zone of the grill if they char too quickly.
- 6
Once artichokes are nearly done, place mackerel fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, allowing the skin to become crispy.
Tip: Resist the urge to flip the fish early; patience ensures perfectly crispy skin.
- 7
Carefully flip the mackerel and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Mackerel cooks quickly due to its high oil content, so watch closely to avoid overcooking.
- 8
Transfer grilled artichokes and mackerel to serving plates. Top each fillet with a generous dollop of herb butter and drizzle lemon juice around the plate. Serve immediately.
Tip: The residual heat will melt the butter beautifully over the hot fish, creating a luxurious sauce.
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