Grilled Mackerel with Carrot and Citrus Glaze

Instructions

1. 1

   Preheat your grill to medium-high heat (around 200°C). Pat the mackerel fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.

   Tip: Dry fish prevents sticking and helps achieve better grill marks.

2. 2

   In a large bowl, toss the carrot batons with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them on a piece of aluminum foil to create a packet.

   Tip: Using foil prevents the carrots from falling through the grill grates.

3. 3

   Place the carrot foil packet on the grill alongside your grill grate. Cook for 12-15 minutes, shaking the packet occasionally, until the carrots are tender with light char marks.

   Tip: Pierce the foil slightly to allow steam to escape and encourage caramelization.

4. 4

   While the carrots cook, combine honey, lemon juice, lemon zest, and fresh thyme in a small saucepan over low heat. Stir in 1 tablespoon of butter until melted, creating a glaze.

   Tip: Keep this glaze warm but not boiling to preserve the fresh lemon flavor.

5. 5

   Season both sides of the mackerel fillets generously with salt and pepper. Place them skin-side down on the preheated grill and cook for 4-5 minutes without moving them.

   Tip: Resist the urge to flip early; this develops a crispy skin.

6. 6

   Gently flip the mackerel fillets and brush the cooked side generously with the honey-lemon glaze. Cook for another 3-4 minutes until the flesh is opaque and flakes easily.

   Tip: The glaze adds moisture and prevents the top from drying out.

7. 7

   Remove the carrot foil packet from the grill and carefully open it. Transfer the glazed carrots to a serving platter and drizzle with any remaining glaze.

   Tip: Be careful of the steam when opening the foil packet.

8. 8

   Plate the grilled mackerel fillets alongside the glazed carrots. Garnish with fresh parsley, orange slices, and a few fresh thyme sprigs. Serve immediately with lemon wedges on the side.

   Tip: Serve within 5 minutes of cooking to enjoy the mackerel at its best temperature and texture.