Grilled Mackerel with Corn and Charred Lime Butter

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 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 char marks on the skin.

2. 2

   Toss the corn kernels with 1 tablespoon of olive oil, sea salt, pepper, and smoked paprika in a bowl. Set aside.

   Tip: Coating corn evenly ensures consistent caramelization.

3. 3

   Create the lime butter by combining softened butter, lime zest, lime juice, minced garlic, chopped cilantro, and red chili flakes in a small bowl. Mix until well combined and set aside.

   Tip: Make this compound butter ahead of time for easier assembly.

4. 4

   Season both sides of the mackerel fillets generously with sea salt, black pepper, and smoked paprika.

   Tip: Season just before grilling to prevent the salt from drawing out moisture.

5. 5

   Place the mackerel fillets skin-side down on the oiled grill grates. Cook for 5-6 minutes without moving them, allowing the skin to become crispy and charred.

   Tip: Resist the urge to move the fish; this develops the flavorful crust.

6. 6

   Carefully flip the fillets and grill the flesh side for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Mackerel cooks quickly due to its high oil content; avoid overcooking.

7. 7

   In the final 2 minutes of cooking, scatter the seasoned corn kernels directly on the grill grates or in a grill basket, tossing occasionally until they develop golden char spots.

   Tip: Grilling corn directly adds smokiness that complements the mackerel perfectly.

8. 8

   Transfer the grilled mackerel and corn to serving plates. Top each fillet with a generous spoonful of the lime butter, allowing it to melt over the warm fish and corn.

   Tip: The residual heat from the fish will melt the butter, creating a luxurious sauce.