Grilled Mackerel with Asparagus

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.