Grilled Mackerel with Garlic
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This grilled mackerel with garlic is one of my go to weeknight dinners because it comes together in under 30 minutes flat. Fresh mackerel is incredibly affordable and packed with omega 3 fatty acids that are wonderful for heart health. The beauty of this dish lies in its simplicity: just a few quality ingredients like garlic, lemon, and thyme transform the fish into something truly special. The garlic butter melts beautifully over the warm fillets, creating the most delicious crust. Trust me, once you try this, you'll find yourself making it again and again.
Ella x
Ingredients
- 4fresh mackerel fillets(skin-on, about 180g each)
- 6garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 8fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 3 tablespoonsgarlic butter(softened)
- 2 tablespoonsfresh parsley(finely chopped)
- 2lemon wedges(for serving)
Detail level
Instructions
- 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
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
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
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
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
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.
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