Grilled Mackerel with Daikon
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy enough for guests. Mackerel is incredibly affordable and packed with omega 3 fatty acids that are wonderful for your heart and brain. The crispy grilled fillets pair beautifully with a tangy daikon salad brightened by lime juice and fresh ginger. What I love most is that the whole meal comes together in just half an hour, with minimal prep and maximum flavor. The cool, crunchy radish balances the rich fish perfectly, while cilantro and sesame seeds add those finishing touches that make it feel special.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 150g each)
- 400 gramsdaikon radish(julienned or thinly sliced)
- 3 tablespoonsfresh lime juice
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 4 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 15 gramsfresh cilantro(chopped)
- 1 tablespoonsesame seeds(toasted)
- 1thinly sliced red chili(optional, for garnish)
- ½ teaspoonhoney
Detail level
Instructions
- 1
Prepare the daikon vinaigrette by whisking together lime juice, rice vinegar, minced ginger, honey, and 2 tablespoons of olive oil in a bowl. Season with a pinch of salt and pepper. Set aside.
Tip: Make this dressing up to an hour ahead so the flavors meld together beautifully.
- 2
Pat the mackerel fillets completely dry with paper towels. This ensures crispy skin when grilled.
Tip: Dry fish is essential for achieving that desirable crispy exterior.
- 3
Brush both sides of the mackerel fillets with the remaining 2 tablespoons of olive oil, then season generously with sea salt and black pepper on both sides.
Tip: Season just before grilling to prevent the salt from drawing out moisture.
- 4
Heat a grill or grill pan to medium-high heat (about 200°C). Lightly oil the grill grates to prevent sticking.
Tip: Use a high smoke point oil like vegetable or avocado oil for the grill grates.
- 5
Place mackerel fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, allowing the skin to crisp up and char slightly.
Tip: Resist the urge to move the fish early—let it develop a beautiful golden crust.
- 6
Carefully flip the fillets and cook for another 3-4 minutes on the flesh side until the flesh is opaque and flakes easily with a fork.
Tip: The mackerel is done when the thickest part registers 63°C on a meat thermometer.
- 7
While the fish cooks, toss the julienned daikon with the prepared vinaigrette. Add the chopped cilantro and half of the sesame seeds, gently folding to combine.
Tip: Don't dress the daikon too far in advance or it will become overly soft.
- 8
Plate each grilled mackerel fillet and top with a generous portion of the dressed daikon salad. Garnish with remaining sesame seeds, fresh red chili slices, and extra cilantro.
Tip: Serve immediately while the fish is still warm and the daikon maintains its crisp texture.
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