Grilled Mackerel with Kale
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Grilled mackerel is not only incredibly flavorful and affordable, but it's also packed with omega 3 fatty acids that are wonderful for your heart and brain health. The crispy, garlicky kale balances out the rich fish beautifully, and the brightness of fresh lemon and thyme ties everything together. It feels fancy enough for company but simple enough that you won't stress in the kitchen.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 6 oz each)
- ½ kgfresh kale(stems removed, roughly chopped)
- 6 tablespoonsolive oil
- 4garlic cloves(minced)
- 2lemon(1 for zest and juice, 1 for wedges)
- 3 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 tablespoonwhite wine vinegar
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Pat the mackerel fillets dry with paper towels and lightly brush both sides with 1 tablespoon of olive oil. Season generously with salt, pepper, and a pinch of red pepper flakes.
Tip: Dry fish prevents sticking and helps achieve better browning on the grill.
- 2
Place the mackerel skin-side down on the grill grates. Cook for 4-5 minutes without moving, then carefully flip and cook the flesh side for another 3-4 minutes until the fish flakes easily with a fork. Transfer to a plate and tent loosely with foil.
Tip: Don't flip too early—wait for the skin to crisp and naturally release from the grates.
- 3
While the fish cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and fresh thyme sprigs, cooking for about 1 minute until fragrant but not browned.
Tip: Watch the garlic closely to prevent burning, which would make it bitter.
- 4
Add the chopped kale to the skillet in batches, stirring frequently. Cook for 5-7 minutes, tossing occasionally, until the kale is tender and the edges are crispy and slightly charred.
Tip: Don't crowd the pan; work in batches if necessary for better crisping.
- 5
Remove the thyme sprigs from the kale. Deglaze the skillet with white wine vinegar, scraping up any browned bits. Season with remaining salt and pepper to taste.
Tip: The vinegar adds acidity that brightens the earthiness of the kale.
- 6
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon zest, lemon juice, and fresh chopped parsley to create a bright herb dressing.
Tip: Make this dressing just before serving to preserve the fresh herb flavor.
- 7
Divide the garlicky kale among four serving plates. Top each portion with a grilled mackerel fillet and drizzle the lemon-herb dressing over the fish and greens. Serve with fresh lemon wedges on the side.
Tip: Serve immediately while the fish is still warm and the kale retains its crispy texture.
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