Grilled Mackerel with Leek and Citrus Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.