Grilled Mackerel with Avocado
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to weeknight dinners because it comes together in less than thirty minutes and tastes absolutely restaurant quality. Mackerel is packed with omega 3 fatty acids that are wonderful for your heart and brain, plus it's usually affordable and sustainable. The creamy avocado balances the rich fish beautifully, while fresh lime, cilantro, and jalapeño bring a bright, zesty kick that makes this feel like a special meal even on a busy Tuesday. You'll impress yourself and anyone you're cooking for.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 6 oz each)
- 2ripe avocados(halved and pitted)
- 2lime(juiced)
- 59 mlred onion(finely diced)
- 118 mlfresh cilantro(chopped)
- 1jalapeño pepper(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsextra virgin olive oil
- 2garlic cloves(minced)
- 237 mlcherry tomatoes(halved)
- ½cucumber(diced)
Detail level
Instructions
- 1
Pat the mackerel fillets dry with paper towels and place on a large plate. Season both sides generously with sea salt and black pepper, then rub with 1 tablespoon of olive oil.
Tip: Dry fish helps achieve a better crust when grilling and prevents sticking.
- 2
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
Tip: Use an oil-soaked paper towel with tongs to oil the grates safely.
- 3
Scoop the avocado flesh into a bowl and mash lightly with a fork, leaving some texture. Stir in the diced red onion, minced jalapeño, chopped cilantro, minced garlic, juice of one lime, and a pinch of salt. Set the avocado salsa aside.
Tip: Prepare this just before grilling to prevent the avocado from browning.
- 4
Place the mackerel fillets skin-side down on the hot grill. Cook for 5-6 minutes without moving them, allowing the skin to crisp and char slightly.
Tip: Resist the urge to flip early; the skin will naturally release when ready.
- 5
Carefully flip each fillet and grill for another 3-4 minutes on the flesh side until the fish is cooked through and flakes easily with a fork.
Tip: The internal temperature should reach 145°F for food safety.
- 6
In a small bowl, combine the diced cucumber, halved cherry tomatoes, remaining 2 tablespoons of olive oil, and juice of the second lime. Season with a pinch of salt and pepper.
Tip: This fresh tomato-cucumber mixture provides a cool contrast to the hot grilled fish.
- 7
Transfer the grilled mackerel to serving plates. Top each fillet with a generous spoonful of the avocado salsa and sprinkle with additional fresh cilantro if desired.
Tip: Serve immediately while the fish is still warm for the best flavor contrast.
- 8
Serve the cucumber-tomato mixture on the side or alongside the mackerel. Provide lime wedges for guests to squeeze over their plates.
Tip: Lemon or lime juice brightens the rich mackerel and balances the creamy avocado.
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