Grilled Mackerel with Green Bean and Lemon Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.