Grilled Mackerel with Celery

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.