Grilled Mackerel with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Mackerel is packed with omega 3 fatty acids that are wonderful for your heart and brain, plus it's incredibly affordable compared to other fish. The beauty of this dish is how the smoky, tender fish plays off the crisp, garlicky cabbage slaw. Everything gets a bright boost from lemon and a subtle sweetness from honey. It's the kind of meal that feels indulgent but is actually quite simple and wholesome.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 200g each)
- 1green cabbage(quartered lengthwise)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonslemon juice
- 2 tablespoonsred wine vinegar
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonhoney
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 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
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
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
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
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
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
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.
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