Grilled Mackerel with Carrot and Citrus Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Mackerel is packed with omega 3 fatty acids that are wonderful for your heart, plus it's incredibly affordable and sustainable. The bright citrus and honey glaze cuts through the fish's richness beautifully, while the roasted carrots add natural sweetness and substance to the plate. Best of all, everything cooks on the grill at the same time, so you're looking at minimal cleanup and maximum flavor with just a handful of simple ingredients.
Ella x
Ingredients
- 4fresh mackerel fillets(skin-on, about 180g each)
- 600 gcarrots(peeled and cut into batons)
- 3 tablespoonshoney
- 4 tablespoonsolive oil
- 2lemon(juiced and zested)
- 4 sprigsfresh thyme
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
- 1orange(thinly sliced for garnish)
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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