Grilled Mackerel with Cauliflower

Instructions

1. 1

   Pat mackerel fillets dry with paper towels and season both sides generously with salt, pepper, and smoked paprika. Set aside at room temperature for 10 minutes.

   Tip: Drying the fish helps it develop a crispy skin on the grill.

2. 2

   Brush cauliflower steaks on both sides with 2 tablespoons of olive oil and season with salt and pepper. Set aside.

   Tip: Thick steaks hold together better than smaller florets when grilling.

3. 3

   Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Toast the panko breadcrumbs and sliced garlic together, stirring constantly for 2-3 minutes until golden and fragrant. Transfer to a small bowl and set aside.

   Tip: Watch carefully to prevent burning; the residual heat will continue cooking the garlic.

4. 4

   Preheat your grill to medium-high heat (about 200°C). Lightly oil the grill grates with a paper towel dipped in oil.

   Tip: Clean grates prevent sticking and create better char marks.

5. 5

   Place cauliflower steaks on the grill and cook for 5-6 minutes per side until tender with charred edges, brushing with reserved oil halfway through cooking. Transfer to a serving platter.

   Tip: Let each side develop a golden crust before flipping for maximum flavor.

6. 6

   Grill mackerel fillets skin-side down for 4-5 minutes without moving them, then carefully flip and cook for 2-3 minutes until the flesh is opaque and flakes easily. The skin should be crispy and smoky.

   Tip: Avoid pressing down on the fish; this breaks the delicate flesh and releases juices.

7. 7

   While fish cooks, whisk together the remaining 2 tablespoons of olive oil, lemon juice, lemon zest, fresh thyme, and red wine vinegar in a small bowl. Season with a pinch of salt and pepper.

   Tip: Making the dressing while cooking saves time and keeps everything warm.

8. 8

   Arrange grilled mackerel fillets and cauliflower steaks on serving plates. Drizzle the lemon-herb oil over both components, then top with the crispy garlic and panko mixture. Scatter fresh parsley over everything and serve immediately.

   Tip: Serve hot while the grill marks are still visible and the fish skin is crispy.