Grilled Mackerel with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is my go to weeknight dinner when I want something that feels fancy but comes together in under an hour. Grilled mackerel is absolutely delicious and honestly so easy to cook at home, plus it's packed with omega 3 fatty acids that are wonderful for your heart and brain. The edamame adds a lovely nutty flavor and keeps the meal protein rich without any fuss. Everything gets kissed with garlic, lemon, and fresh thyme, and you'll have a restaurant quality meal on your table faster than you'd expect. It's simple, it's healthy, and it tastes incredible.
Ella x
Ingredients
- 4mackerel fillets(skin on, about 150g each)
- 3 tablespoonsfresh lemon juice
- 5 tablespoonsextra virgin olive oil(divided)
- 2 teaspoonsfresh thyme(chopped)
- 4garlic cloves(minced)
- 300 gramsfrozen edamame
- 2shallots(thinly sliced)
- ¾ teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 2lemon wedges(for serving)
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
In a small bowl, whisk together lemon juice, 3 tablespoons olive oil, minced garlic, fresh thyme, sea salt, and black pepper to create the marinade.
Tip: Prepare the marinade while your grill preheats for better flavor development.
- 2
Pat the mackerel fillets dry with paper towels and place skin-side up on a plate. Pour the marinade over the fillets, reserving 1 tablespoon. Allow to sit for 10 minutes at room temperature.
Tip: Keeping the skin-side up helps the marinade coat the flesh without the skin absorbing too much liquid.
- 3
Heat a grill pan or outdoor grill to medium-high heat (around 200°C). Lightly oil the grates to prevent sticking.
Tip: Test the grill temperature by holding your hand 5cm above the grates; you should be able to hold it there for only 3-4 seconds.
- 4
Meanwhile, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced shallots and cook for 6-7 minutes, stirring occasionally, until they turn golden and crispy. Transfer to a paper towel to drain.
Tip: Keep the heat moderate to prevent the shallots from burning; they should be fragrant and caramelized.
- 5
In the same skillet, add the edamame with a pinch of salt and cook over medium heat for 4-5 minutes, stirring occasionally, until heated through. Add the reserved marinade and toss to coat.
Tip: Don't overcook the edamame; they just need to be warmed and lightly dressed.
- 6
Place mackerel fillets skin-side down on the hot grill. Cook for 5-6 minutes without moving them, allowing the skin to crisp up and char slightly.
Tip: Resist the urge to flip early; the skin-side down contact with heat creates a protective crust that prevents sticking.
- 7
Carefully flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. The mackerel should have nice grill marks on both sides.
Tip: Use a thin metal spatula and let the fillet rest briefly on the grill before flipping to ensure it releases cleanly.
- 8
Transfer the grilled mackerel to a serving plate. Spoon the edamame mixture alongside, top with crispy shallots and fresh chopped parsley, and serve immediately with lemon wedges.
Tip: Serve immediately while the fish is hot and the shallots are still crispy.
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