Grilled Mackerel with Crispy Brussels Sprouts and Lemon Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 200°C). Pat the mackerel fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish prevents sticking and helps achieve better grill marks.

2. 2

   Toss the halved Brussels sprouts in a bowl with 1.5 tablespoons of olive oil, salt, and pepper. Spread them on a grill pan and place on the grill to roast for 15-18 minutes, stirring halfway through, until golden and crispy.

   Tip: Using a grill pan prevents smaller vegetables from falling through the grates.

3. 3

   While the Brussels sprouts are cooking, melt 2 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and sliced shallot, cooking for 2 minutes until fragrant.

   Tip: Don't let the garlic brown, as it will taste bitter.

4. 4

   Add the lemon juice, remaining 2 tablespoons of butter, and fresh thyme to the garlic mixture. Stir well and remove from heat. Season with salt and pepper to taste.

   Tip: This lemon-butter sauce can be made up to 30 minutes ahead and reheated gently.

5. 5

   Lightly brush the mackerel fillets on both sides with the remaining olive oil. Place them skin-side down on the hot grill grates.

   Tip: Starting skin-side down helps crisp the skin and prevents the delicate flesh from sticking.

6. 6

   Grill the mackerel for 5-6 minutes without moving them, then carefully flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Mackerel is a fatty fish that cooks quickly; avoid overcooking to maintain its moisture.

7. 7

   Remove the grilled mackerel from the heat and transfer to serving plates. Divide the crispy Brussels sprouts among the plates.

8. 8

   Drizzle the warm lemon-butter sauce over both the mackerel and Brussels sprouts. Garnish with fresh lemon zest and additional thyme sprigs before serving immediately.

   Tip: The warm sauce will enhance the flavors of both components beautifully.