Grilled Mackerel with Asparagus
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Here's a simple weeknight dinner that comes together in just 35 minutes. Mackerel is one of my go to fish because it's packed with omega 3 fatty acids that are great for your heart, and honestly, it's so affordable compared to other quality proteins. The beauty of this dish is how the delicate asparagus and bright herbs let the fish shine without any fussy techniques. Just grill everything with a bit of butter and lemon, and you've got something restaurant worthy on your table. It's become a regular rotation in my kitchen because it tastes impressive but requires barely any effort.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 150g each)
- 400 gfresh asparagus(trimmed, woody ends removed)
- 3 tablespoonsunsalted butter
- 1lemon(zested and halved)
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh dill(finely chopped)
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt(divided)
- ½ teaspoonblack pepper
- ¼ teaspoonsmoked paprika
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 200°C or 400°F) for about 5 minutes until the grates are hot.
Tip: Brush grill grates with oil to prevent sticking and create better char marks.
- 2
Prepare the herb butter by combining softened butter, minced garlic, lemon zest, parsley, and dill in a small bowl. Mix until well incorporated and set aside.
Tip: Make this compound butter ahead of time for easier assembly.
- 3
Pat the asparagus dry with paper towels, then toss with 1 tablespoon of olive oil, half the sea salt, and black pepper in a bowl.
Tip: Dry asparagus prevents steaming and allows for better charring on the grill.
- 4
Rub the mackerel fillets on both sides with the remaining olive oil, then season the skin side with remaining salt and the smoked paprika.
Tip: Season just before grilling to prevent the salt from drawing out moisture from the delicate fish.
- 5
Place asparagus perpendicular to the grill grates (or use a grill basket) and cook for 8-10 minutes, turning occasionally, until tender and lightly charred. Transfer to a serving platter.
Tip: Thinner asparagus spears cook faster than thick ones, so try to select similarly-sized stalks.
- 6
Grill the mackerel skin-side down for 5-6 minutes without moving them, allowing the skin to crisp and char. Flip gently and cook for another 2-3 minutes until the flesh is opaque and flakes easily.
Tip: Mackerel's high fat content means it won't dry out easily, but avoid overcooking past medium for best texture.
- 7
Transfer the grilled mackerel to the platter with asparagus and immediately top each fillet with a generous dollop of the herb butter, allowing it to melt over the hot fish.
Tip: The residual heat from the grilled fish will melt the herb butter perfectly, releasing all its aromatic flavors.
- 8
Serve immediately with lemon halves on the side for squeezing over individual servings. Garnish with extra fresh herbs if desired.
Tip: A squeeze of fresh lemon juice brightens the dish and complements both the fish and vegetables beautifully.
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