Grilled Mackerel with Leek and Citrus 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 like you've spent all day cooking. Mackerel is wonderfully affordable and packed with omega 3 fatty acids that are great for your heart, plus it has such a rich, satisfying flavor that pairs beautifully with bright citrus and buttery leeks. The whole meal grills up perfectly with minimal fuss, leaving you with an impressive dish that feels special enough for guests but simple enough for a Tuesday night.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 180g each)
- 3leeks(white and light green parts, halved lengthwise)
- 100 gunsalted butter(softened)
- 1lemon(zested and juiced)
- 2 tablespoonsfresh parsley(finely chopped)
- 1garlic clove(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4 sprigsfresh thyme
Detail level
Instructions
- 1
Prepare the citrus butter by mixing softened butter with lemon zest, lemon juice, minced garlic, chopped parsley, and a pinch of salt until well combined. Form into a log using plastic wrap and refrigerate for 10 minutes.
Tip: Make the butter ahead of time for easier plating.
- 2
Preheat your grill to medium-high heat (around 200°C or 400°F) and allow it to heat for at least 5 minutes.
Tip: A hot grill prevents the fish from sticking and creates beautiful char marks.
- 3
Pat the mackerel fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with sea salt and black pepper on both sides.
Tip: Dry fish prevents sticking and helps achieve crispy skin.
- 4
Brush the leek halves with remaining olive oil and season with salt and pepper. Place them cut-side down on the grill and cook for 8-10 minutes until tender and caramelized, turning halfway through.
Tip: Leeks cook perfectly alongside the fish if you start them first.
- 5
Once leeks are charred, push them to the cooler side of the grill. Place mackerel fillets skin-side down on the hot section of the grill.
Tip: Keep the skin-side down to prevent curling and maintain moisture.
- 6
Grill the mackerel for 4-5 minutes without moving them, then carefully flip and cook the flesh side for another 2-3 minutes until the flesh is opaque and flakes easily.
Tip: Mackerel is delicate; resist the urge to move it around during cooking.
- 7
Remove the mackerel fillets and leeks from the grill and arrange on serving plates with a sprig of fresh thyme on each fillet.
Tip: Work quickly to plate while everything is hot.
- 8
Top each mackerel fillet with a generous slice of the citrus butter, allowing it to melt over the warm fish. Serve immediately.
Tip: The melting butter creates a luxurious sauce that complements the rich fish perfectly.
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