Grilled Mackerel with Broccoli

Instructions

1. 1

   Preheat your grill to medium-high heat (about 200°C). Pat the mackerel fillets dry with paper towels to ensure they cook evenly and develop a nice exterior.

   Tip: Dry fish prevents sticking and helps achieve better caramelization.

2. 2

   In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, Dijon mustard, lemon zest, and honey to create the glaze. Season with half the salt and pepper.

   Tip: Make the glaze while the grill heats up to save time.

3. 3

   Toss the broccoli florets with 1 tablespoon of olive oil, remaining salt, and pepper. Spread them on a grill mat or perforated grill pan.

   Tip: Using a grill mat prevents small pieces from falling through the grates.

4. 4

   Place the broccoli on the grill and cook for 10-12 minutes, stirring occasionally, until the florets are tender with charred edges.

   Tip: Don't stir too frequently; let the broccoli caramelize for better flavor.

5. 5

   While broccoli cooks, season the mackerel fillets with a pinch of salt and pepper on both sides. Brush both sides generously with the prepared glaze.

   Tip: Reserve some glaze for basting during cooking.

6. 6

   Once the broccoli is nearly done, place the mackerel fillets skin-side up on the grill. Cook for 4-5 minutes without moving them.

   Tip: Let the skin crisp up—this adds wonderful texture and keeps the fish moist inside.

7. 7

   Gently flip the fillets using a wide spatula, brush with remaining glaze, and cook for another 3-4 minutes until the flesh flakes easily with a fork.

   Tip: Mackerel cooks quickly, so watch it closely to avoid overcooking.

8. 8

   Transfer the grilled mackerel and broccoli to a serving platter. Drizzle with any remaining pan juices and serve immediately with lemon wedges on the side.

   Tip: Serve immediately while everything is hot and the fish is at its most tender.