Grilled Mackerel with Fennel

Instructions

1. 1

   Preheat your grill to medium-high heat (around 200°C). Pat the mackerel fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with sea salt and black pepper.

   Tip: Dry fish ensures better browning and prevents sticking to the grill grates.

2. 2

   Brush the fennel halves with 2 tablespoons of olive oil and season with salt and pepper. Place them cut-side down on the grill and cook for 12-15 minutes, turning occasionally, until golden and tender with charred edges.

   Tip: Fennel becomes sweeter and more tender when caramelized by heat.

3. 3

   Once fennel is nearly done, place the mackerel fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, allowing the skin to crisp beautifully.

   Tip: Keep the grill grates clean with a wire brush before cooking fish to prevent sticking.

4. 4

   Carefully flip the mackerel fillets and cook for another 2-3 minutes until the flesh is opaque and flakes gently. Transfer to a warm plate.

   Tip: Mackerel cooks quickly due to its higher fat content; avoid overcooking to maintain moisture.

5. 5

   In a small bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, white wine, chopped dill, parsley, and toasted fennel seeds. Squeeze the juice from one lemon half into the mixture and stir gently.

   Tip: This herbaceous oil should be made just before serving to preserve the fresh flavors.

6. 6

   Arrange the grilled mackerel fillets and fennel on serving plates. Drizzle the herb oil generously over the fish and fennel, and garnish with the remaining lemon half for squeezing at the table.

   Tip: Serve immediately while the fish is still warm for the best flavor and texture.