Grilled Mackerel with Green Bean and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Mackerel is incredibly nutritious, packed with omega 3 fatty acids that are wonderful for heart health, and it grills beautifully with minimal fuss. The bright lemon butter sauce cuts through the fish's richness perfectly, while the green beans add a fresh, crisp element to the plate. Best of all, it's a simple, affordable meal that feels fancy enough to serve to guests. Once you master this one, you'll find yourself making it again and again.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 150g each)
- 500 gfresh green beans(trimmed)
- 4 tablespoonsbutter(divided)
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 tablespoonlemon zest
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt(or to taste)
- ½ teaspoonfreshly ground black pepper
- 4fresh thyme sprigs
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Pat the mackerel fillets dry with paper towels and season both sides with sea salt, black pepper, and a light drizzle of olive oil. Let them rest at room temperature for 10 minutes.
Tip: Drying the fish prevents sticking to the grill and ensures a crispy skin.
- 2
Preheat your grill to medium-high heat (around 200°C). Lightly oil the grill grates to prevent sticking.
Tip: Test grill temperature by holding your hand 5cm above the grates—you should feel heat within 3 seconds.
- 3
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat and stir in lemon juice and lemon zest. Season with salt and pepper, then set the lemon butter aside.
Tip: Don't let the garlic brown or it will become bitter.
- 4
Toss the trimmed green beans with 1 tablespoon of olive oil, salt, and pepper. Arrange them in a grill basket or on a piece of heavy-duty foil to prevent them from falling through the grates.
Tip: A grill basket makes turning the beans easier and ensures even cooking.
- 5
Place the green beans on the grill and cook for 12-15 minutes, stirring occasionally, until they develop light char marks and are tender but still crisp.
Tip: Green beans cook faster than mackerel, so start them first.
- 6
Once the green beans have been cooking for about 3 minutes, place the mackerel fillets skin-side down on the grill. Top each fillet with a sprig of fresh thyme.
Tip: Keep the skin-side down for the entire cooking time to develop a crispy exterior.
- 7
Grill the mackerel for 10-12 minutes without moving them. The flesh should turn opaque and flake easily with a fork. Resist the urge to flip—mackerel cooks perfectly on one side.
Tip: Mackerel is done when the flesh is opaque and reaches 63°C internal temperature.
- 8
Transfer the mackerel and green beans to serving plates. Spoon the warm lemon butter over the mackerel fillets and green beans. Garnish with a light pinch of red pepper flakes if desired, and serve immediately.
Tip: Pour the sauce while it's still warm so it melts slightly into the fish.
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