Grilled Mackerel with Cucumber Relish and Dill Cream
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under half an hour and tastes absolutely impressive. Mackerel is wonderfully affordable and packed with omega 3 fatty acids that are so good for your heart and brain. The bright cucumber relish and creamy dill sauce balance the rich fish perfectly, and everything can be prepped while your grill heats up. It's the kind of meal that feels fancy enough for guests but simple enough for a Tuesday night when you're tired.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 180g each)
- 2english cucumber(diced into small cubes)
- ½red onion(finely minced)
- 3 tablespoonsfresh dill(chopped)
- 150 mlgreek yogurt
- 3 tablespoonslemon juice(fresh squeezed)
- 2 tablespoonswhite wine vinegar
- 1 teaspoondijon mustard
- 3 tablespoonsolive oil(plus extra for brushing)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Prepare the cucumber relish by combining diced cucumber, minced red onion, 1 tablespoon of fresh dill, white wine vinegar, and a pinch of salt in a bowl. Let sit for 10 minutes to allow flavours to meld.
Tip: Make the relish ahead of time for best flavour development.
- 2
In a separate bowl, whisk together greek yogurt, 2 tablespoons of fresh dill, dijon mustard, 1 tablespoon of lemon juice, and a pinch of salt and pepper until smooth. Set the dill cream aside.
- 3
Pat the mackerel fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry skin ensures better crisping on the grill.
- 4
Preheat your grill to medium-high heat (around 200°C). Brush the grill grates with olive oil to prevent sticking.
- 5
Brush the skin side of each mackerel fillet lightly with olive oil. Place fillets skin-side down on the hot grill.
Tip: Start with skin-side down to render the fat and create a crispy exterior.
- 6
Grill for 5-6 minutes without moving the fillets, until the skin is golden and crispy. Flip carefully and cook for another 3-4 minutes until the flesh is opaque and flakes easily.
Tip: Don't overcook mackerel as it dries out quickly.
- 7
Transfer grilled mackerel to serving plates. Drizzle remaining lemon juice over the warm fish and season with a final pinch of salt.
- 8
Spoon the dill cream sauce alongside each fillet and top with a generous portion of cucumber relish. Serve immediately with lemon wedges.
Tip: Serve while the mackerel is still warm for best taste.
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