Grilled Mackerel with Kale

Instructions

1. 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. 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. 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. 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. 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. 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. 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.