Grilled Mackerel with Edamame

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.