Grilled Mackerel with Cucumber Relish and Dill Cream

Instructions

1. 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. 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. 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. 4

   Preheat your grill to medium-high heat (around 200°C). Brush the grill grates with olive oil to prevent sticking.

5. 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. 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. 7

   Transfer grilled mackerel to serving plates. Drizzle remaining lemon juice over the warm fish and season with a final pinch of salt.

8. 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.