Grilled Mackerel with Artichoke

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.