Grilled Mackerel with Butternut Squash and Sage Brown Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.