Grilled Mackerel with Mushroom and Lemon Herb 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 feels absolutely restaurant worthy. Mackerel is incredibly affordable and packed with omega 3 fatty acids that are wonderful for your heart and brain. What I love most is how the rich fish pairs beautifully with a silky mushroom and lemon herb butter that's so simple to make. The whole dish has this elegant, buttery richness that makes you feel like you're treating yourself, even though it's genuinely easy enough for any home cook. Fresh lemon and garlic really bring everything to life, cutting through the richness perfectly.
Ella x
Ingredients
- 4mackerel fillets(about 200g each, skin on)
- 400 gmixed mushrooms(cremini, shiitake, and oyster, sliced)
- 60 gunsalted butter(divided)
- 3fresh garlic cloves(minced)
- 1fresh lemon(zest and juice)
- 15 gfresh parsley(finely chopped)
- 2 sprigsfresh thyme
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 1shallot(finely minced)
- 80 mldry white wine(optional)
Detail level
Instructions
- 1
Prepare the herb butter by combining 40g softened butter with minced garlic, lemon zest, fresh parsley, and a pinch of salt and pepper. Set aside in the refrigerator.
Tip: Make the herb butter ahead of time for easier assembly.
- 2
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: Drying the fish ensures better browning and crisper skin when grilled.
- 3
Heat a grill pan or outdoor grill to medium-high heat. Once hot, place mackerel fillets skin-side down and grill for 5-6 minutes without moving them, until the skin is crispy and releases easily.
- 4
Carefully flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily. Transfer to a warm plate and keep warm.
Tip: Mackerel cooks quickly due to its high fat content, so watch carefully to avoid overcooking.
- 5
In a large skillet, heat the remaining 20g butter with 1 tablespoon of olive oil over medium-high heat. Add the minced shallot and cook for 1 minute until softened.
- 6
Add the sliced mushrooms and fresh thyme to the skillet. Stir occasionally and cook for 6-7 minutes until the mushrooms are golden brown and any liquid has evaporated.
Tip: Let the mushrooms develop color before stirring for better caramelization.
- 7
Deglaze the pan with white wine if using, scraping up any browned bits. Add the lemon juice and adjust seasoning with salt and pepper to taste. Cook for another minute until the flavors meld.
Tip: The wine adds acidity and depth, but you can omit it for a simpler preparation.
- 8
Distribute the sautéed mushrooms among serving plates and top each with a mackerel fillet skin-side up. Place a generous dollop of herb butter on top of each fillet, allowing it to melt over the warm fish.
Tip: The residual heat of the fish will melt the butter beautifully, creating a silky sauce.
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