Grilled Mackerel with Cassava
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy but comes together in under an hour. Fresh mackerel is incredibly affordable and packed with omega 3 fatty acids that are wonderful for your heart and brain. Paired with crispy fried cassava, it creates this beautiful contrast of flavors and textures that honestly transports me straight to coastal markets I've visited. The whole meal takes just 45 minutes from start to finish, which makes it perfect for busy evenings when you still want something delicious and nourishing on the table.
Ella x
Ingredients
- 4fresh mackerel fillets(about 200g each, skin on)
- 800 gramscassava root(peeled and cut into 1cm x 8cm batons)
- 5 tablespoonsolive oil
- 2lime(juiced)
- 20 gramsfresh cilantro(finely chopped)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 1 tablespoonhoney
- 1 litervegetable oil for frying(for cassava chips)
- 1lemon(cut into wedges for serving)
Detail level
Instructions
- 1
Pat the mackerel fillets dry with paper towels and score the skin lightly in a crosshatch pattern. Season both sides with half the sea salt and black pepper.
Tip: Scoring the skin helps it crisp up beautifully on the grill.
- 2
In a small bowl, whisk together 3 tablespoons of olive oil, lime juice, minced garlic, cilantro, chili flakes, and honey to create the glaze. Set aside.
Tip: Prepare the glaze while the grill heats to save time.
- 3
Heat vegetable oil in a deep pan to 170°C. Working in batches, fry the cassava batons for 8-10 minutes until golden and crispy. Drain on paper towels and season with remaining salt and pepper.
Tip: Don't overcrowd the pan; fry in two batches for crispier results.
- 4
Brush the grill grates with the remaining olive oil and preheat your grill to medium-high heat (about 200°C).
Tip: Oiling the grates prevents the delicate fish from sticking.
- 5
Place mackerel fillets skin-side down on the grill for 5-6 minutes without moving them, allowing the skin to become crispy and char slightly.
Tip: Resist the urge to flip early; patience yields the best skin texture.
- 6
Carefully flip the fillets and brush the flesh side generously with the cilantro-lime glaze. Grill for another 4-5 minutes until the flesh is cooked through and flakes easily.
Tip: The flesh should be opaque and reach an internal temperature of 65°C.
- 7
Transfer the grilled mackerel to a serving platter and drizzle any remaining glaze over the top. Arrange the crispy cassava chips alongside.
Tip: Serve immediately while the mackerel is still warm and the cassava is at its crispiest.
- 8
Garnish with fresh cilantro leaves and lemon wedges, and serve hot.
Tip: A squeeze of fresh lemon just before eating brightens all the flavors.
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