Grilled Mackerel with Butternut Squash and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour, yet tastes like something you'd order at a fancy restaurant. Mackerel is wonderfully rich and oily, which means it's packed with heart healthy omega 3 fatty acids, and it takes beautifully to the grill. The roasted butternut squash provides a sweet, earthy counterpoint to the fish, while the sage brown butter brings everything together with pure, nutty sophistication. The best part? Most of these ingredients are affordable and easy to find, making this an elegant meal that won't break the bank or keep you stuck in the kitchen for hours.
Ella x
Ingredients
- 4whole mackerel fillets(about 150g each, skin on)
- 1butternut squash(medium, peeled and cut into 2cm cubes)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsbutter
- 12fresh sage leaves
- 3garlic cloves(thinly sliced)
- 1lemon(cut into wedges)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 4thyme sprigs(fresh)
- 1 tablespoonred wine vinegar
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 200°C. While heating, toss butternut squash cubes with 3 tablespoons of olive oil, salt, pepper, and smoked paprika in a bowl.
Tip: Cut squash cubes uniformly so they cook evenly on the grill.
- 2
Place butternut squash directly on the grill grates or in a grill basket. Cook for 20-25 minutes, stirring occasionally, until golden and tender with charred edges.
Tip: If squash is cooking too fast, move it to the cooler side of the grill.
- 3
Pat the mackerel fillets dry with paper towels. Rub both sides with remaining olive oil, salt, pepper, and lay a sprig of thyme on the flesh side of each fillet.
Tip: Drying the fish ensures better crust formation and prevents sticking.
- 4
Once butternut squash has about 5 minutes remaining, place mackerel fillets skin-side up on the oiled grill grates. Grill for 4-5 minutes without moving them.
Tip: Don't flip the mackerel; the skin will crisp beautifully and the delicate flesh cooks through from residual heat.
- 5
While the fish cooks, melt butter in a small pan over medium heat. Add garlic slices and sage leaves, cooking for 2-3 minutes until the butter turns golden brown and sage is crispy.
Tip: Watch the butter carefully as it browns to prevent burning; it goes from golden to bitter quickly.
- 6
Remove mackerel from grill skin-side down and transfer to serving plates. The flesh should be opaque and flake easily.
Tip: If using thicker fillets, you can tent them with foil for 2 minutes to carry-over cook.
- 7
Divide grilled butternut squash among plates alongside the mackerel. Drizzle each fillet with the sage brown butter and sprinkle crispy sage leaves on top.
Tip: Strain out garlic slivers if you prefer a cleaner presentation, or leave them for extra flavor.
- 8
Finish with a squeeze of fresh lemon juice and a final pinch of sea salt. Serve immediately while the butter is still warm.
Tip: The acidity of lemon brightens the rich fish and complements the nutty brown butter perfectly.
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