Grilled Mackerel with Corn and Charred Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day in the kitchen. Mackerel is packed with omega 3 fatty acids that are fantastic for your heart, and when you pair it with charred lime butter and sweet corn, something magical happens on the grill. The beauty of this recipe is how simple it really is, just a few quality ingredients that let the fish shine without any fussy techniques. Once you master this, you'll find yourself making it again and again.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 200g each)
- 4fresh corn cobs(kernels removed)
- 4 tablespoonsbutter(softened)
- 2lime(zested and juiced)
- 3garlic cloves(minced)
- 3 tablespoonsfresh cilantro(chopped)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonsmoked paprika
- ½ teaspoonred chili flakes
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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