Grilled Mackerel with Bell Pepper

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Serve immediately while everything is hot, with extra lemon wedges on the side for additional brightness if desired.