Grilled Mackerel with Garlic

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 200°C (400°F). Pat the mackerel fillets dry with paper towels and place them skin-side down on a clean cutting board.

   Tip: Dry fish grills better and won't stick to the grates as easily.

2. 2

   In a small bowl, combine the minced garlic, 3 tablespoons of olive oil, lemon juice, chopped parsley, sea salt, and black pepper. Mix thoroughly to create a fragrant marinade.

   Tip: Prepare this mixture while the grill heats to save time.

3. 3

   Brush half of the garlic mixture evenly over the skin side of each mackerel fillet, pressing gently so the flavors penetrate. Reserve the remaining mixture for serving.

   Tip: Don't oversaturate; a thin, even coating works best.

4. 4

   Place the mackerel fillets skin-side down on the oiled grill grates. Grill for 5-6 minutes without moving them, allowing the skin to crisp and char slightly.

   Tip: The skin will protect the delicate flesh and create a flavorful crust.

5. 5

   Using a wide spatula, carefully flip the fillets and top each with a small dollop of garlic butter and a fresh thyme sprig. Grill for another 3-4 minutes until the flesh is opaque and flakes easily.

   Tip: The fish is done when it reaches an internal temperature of 60°C.

6. 6

   Transfer the grilled mackerel to a serving platter and drizzle with the reserved garlic and herb mixture. Garnish with additional fresh thyme and serve immediately with lemon wedges on the side.

   Tip: Serve immediately while the fish is hot and the skin is still crispy.