Grilled Mackerel with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Grilled mackerel with beetroot is a stunning combination that feels fancy but requires minimal fussing around in the kitchen. The mackerel is rich in omega 3 fatty acids, which are wonderful for your heart and brain health, while the earthy sweetness of roasted beetroot balances the fish perfectly. I love serving this with a tangy horseradish yogurt sauce and candied walnuts that add lovely texture and depth. Once you make it once, you'll find yourself returning to this recipe again and again.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 150g each)
- 4beetroots(medium-sized, peeled and quartered)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh horseradish(grated)
- 100 gramsgreek yogurt
- 50 gramswalnuts(roughly chopped)
- 2 tablespoonsfresh dill(finely chopped)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2garlic cloves(minced)
- 1 teaspoondijon mustard
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Toss the quartered beetroots with 2 tablespoons of olive oil, salt, and pepper, then wrap them in foil and place on the grill for 20-25 minutes until tender, turning the packet halfway through cooking.
Tip: Wrapping in foil prevents the beetroots from drying out and makes them easier to handle.
- 2
While the beetroots cook, prepare the horseradish cream sauce by whisking together Greek yogurt, grated horseradish, minced garlic, Dijon mustard, lemon juice, and fresh dill in a small bowl. Season with a pinch of salt and pepper, then refrigerate until needed.
Tip: Make this sauce while waiting to allow flavors to meld together.
- 3
Pat the mackerel fillets dry with paper towels and brush both sides generously with the remaining olive oil. Season the skin side with sea salt and black pepper, leaving the flesh side unseasoned for now.
Tip: Drying the fish helps achieve a crispy skin when grilled.
- 4
Place the mackerel fillets skin-side down on the grill grates and cook for 4-5 minutes without moving them, allowing the skin to crisp up beautifully.
Tip: Resist the urge to move the fish; let it develop a golden crust.
- 5
Carefully flip the fillets over and season the now-exposed flesh with salt, pepper, and lemon zest. Grill for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Mackerel cooks quickly, so watch carefully to avoid overcooking.
- 6
Toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden. Remove and set aside.
Tip: Toasting enhances the nutty flavor and adds pleasant crunch.
- 7
Transfer the grilled mackerel and roasted beetroots to serving plates. Drizzle with the horseradish cream sauce, scatter the toasted walnuts over the top, and finish with a squeeze of fresh lemon juice.
Tip: Serve immediately while the fish is warm for the best flavor and texture.
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