Grilled Mackerel with Celery
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This grilled mackerel with celery is one of my favorite weeknight dinners because it comes together in just half an hour. Mackerel is packed with omega 3 fatty acids that are wonderful for your heart, and honestly, the fish tastes amazing when it hits a hot grill. The fresh celery and bright lemon juice cut through the richness beautifully, while the herbs and garlic add so much flavor without any fuss. It's the kind of simple, healthy meal that feels a bit fancy but requires minimal effort in the kitchen.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 150g each)
- 4celery stalks(sliced thinly into ribbons)
- 3 tablespoonsfresh lemon juice
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh dill(finely chopped)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonscelery leaves(fresh, roughly chopped)
- ¼red onion(thinly sliced)
Detail level
Instructions
- 1
Prepare the lemon-herb butter by combining softened butter, minced garlic, fresh parsley, dill, 1 tablespoon of lemon juice, and a pinch of salt and pepper. Set aside.
Tip: Make this compound butter while your grill preheats for convenience.
- 2
Pat the mackerel fillets dry with paper towels and lightly brush both sides with 2 tablespoons of olive oil. Season generously with sea salt and black pepper.
Tip: Dry skin helps achieve a crispy exterior on the grill.
- 3
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: Test the temperature by holding your hand 5 inches above the grill for about 3-4 seconds.
- 4
Create the celery slaw by tossing the sliced celery ribbons, sliced red onion, and fresh celery leaves in a bowl with the remaining 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and a pinch of salt. Let sit while you grill the fish.
Tip: The acidic dressing will soften the celery slightly, making it more tender and flavorful.
- 5
Place mackerel fillets skin-side down on the hot grill and cook for 5-6 minutes without moving them, allowing the skin to crisp and develop char marks.
Tip: Resist the urge to flip too early; let the skin caramelize for better flavor and texture.
- 6
Carefully flip each fillet and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The mackerel cooks quickly due to its high oil content, so watch carefully to avoid overcooking.
- 7
Transfer the grilled mackerel to a serving platter and immediately top each fillet with a generous dollop of the lemon-herb butter, allowing it to melt into the warm fish.
Tip: The heat of the fish will melt the butter perfectly, infusing every bite with herbaceous flavor.
- 8
Divide the dressed celery slaw among four plates and place a mackerel fillet alongside. Drizzle any remaining pan juices and herb butter over the fish and serve immediately.
Tip: Serve while the fish is still warm and the celery slaw retains its crisp texture for the best contrast.
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