Grilled Mackerel with Bell Pepper
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like something from a fancy restaurant. Mackerel is an incredible source of omega 3 fatty acids that are so good for your heart and brain, plus it's budget friendly and packed with flavor. The colorful bell peppers add a sweet crunch and beautiful presentation without any fuss. Just season everything simply with fresh herbs and lemon, throw it on the grill, and you've got an elegant meal that feels special but requires almost no culinary skills. It's the kind of dish that makes you feel like you're treating yourself on a busy night.
Ella x
Ingredients
- 4fresh mackerel fillets(about 150g each, skin on)
- 2red bell pepper(cut into thick strips)
- 1yellow bell pepper(cut into thick strips)
- 4 tablespoonsextra virgin olive oil
- 1lemon(zest and juice)
- 2 tablespoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. While heating, pat the mackerel fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry fish grills more evenly and develops better color without sticking.
- 2
Toss the bell pepper strips with 1 tablespoon of olive oil, salt, and pepper. Arrange them on the grill and cook for 8-10 minutes, turning halfway through, until charred and tender. Transfer to a serving plate.
Tip: Grill peppers first as they take longer than the delicate fish.
- 3
Place the mackerel fillets skin-side down on the oiled grill grates. Cook for 4-5 minutes without moving them, allowing the skin to crisp and char.
Tip: Resist the urge to flip too early; the skin will release naturally when ready.
- 4
Carefully flip the fillets and cook for another 2-3 minutes on the flesh side until just cooked through. The fish should flake easily with a fork.
Tip: Mackerel cooks quickly due to its oiliness; watch closely to avoid overcooking.
- 5
While the fish cooks, combine the remaining 3 tablespoons of olive oil with minced garlic, fresh thyme, parsley, lemon zest, lemon juice, and red chili flakes in a small bowl.
Tip: This herb oil adds brightness and complements the rich mackerel perfectly.
- 6
Transfer the grilled mackerel to the plate with the bell peppers. Drizzle the warm herb oil generously over the fish and peppers.
Tip: Pour the oil while still warm so the flavors meld together beautifully.
- 7
Serve immediately while everything is hot, with extra lemon wedges on the side for additional brightness if desired.
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