Grilled Mackerel with Cabbage

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat the mackerel fillets dry with paper towels and season both sides generously with sea salt, black pepper, and smoked paprika. Drizzle lightly with olive oil.

   Tip: Dry fish prevents sticking and ensures crispy skin when grilled.

2. 2

   In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, red wine vinegar, minced garlic, honey, and fresh thyme to create the dressing. Set aside.

   Tip: Make the dressing while the grill heats for better flavor development.

3. 3

   Place the cabbage quarters cut-side down on the grill. Brush the exposed side lightly with remaining olive oil. Grill for 3-4 minutes until charred, then flip and grill another 3-4 minutes until tender with caramelized edges.

   Tip: Cabbage should have charred exterior while staying slightly crisp inside.

4. 4

   Move cabbage to a cooler zone of the grill or a plate to rest. Place mackerel skin-side down on the hottest part of the grill and cook for 4-5 minutes without moving.

   Tip: Resist the urge to flip early; the skin will release naturally when ready.

5. 5

   Carefully flip the mackerel and grill for another 2-3 minutes on the flesh side until just cooked through. The fish should flake easily when tested with a fork.

   Tip: Mackerel cooks quickly; avoid overcooking to maintain moistness.

6. 6

   Roughly chop the grilled cabbage and transfer to a serving bowl. Drizzle with half the prepared dressing and toss gently to combine.

   Tip: Warm cabbage absorbs the dressing flavors beautifully.

7. 7

   Arrange grilled mackerel fillets on serving plates alongside the dressed cabbage. Drizzle remaining dressing over the fish and serve immediately while everything is hot.

   Tip: Serve at once for best texture and temperature contrast between fish and cabbage.