Grilled Mackerel with Okra

Instructions

1. 1

   Preheat your grill to medium-high heat (around 200°C). Pat the mackerel fillets dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.

   Tip: Dry fish prevents sticking and ensures a better sear on the grill.

2. 2

   In a small bowl, whisk together 4 tablespoons of olive oil, minced garlic, lemon juice, chili flakes, and smoked paprika to create a marinade.

   Tip: Prepare this while the grill heats to save time.

3. 3

   Toss the okra halves in a bowl with 2 tablespoons of olive oil, salt, and pepper until evenly coated.

   Tip: Okra cooks best when lightly oiled to prevent drying out.

4. 4

   Place okra pieces cut-side down on the grill grates and cook for 12-15 minutes, stirring occasionally, until golden and slightly charred.

   Tip: The natural sugars in okra caramelize beautifully when grilled.

5. 5

   Brush the garlic-lemon marinade over the mackerel fillets, reserving some for finishing.

   Tip: Don't marinate too long—mackerel has delicate flesh and 5 minutes is sufficient.

6. 6

   Place mackerel fillets skin-side down on the grill and cook for 4-5 minutes without moving them, then carefully flip and cook for another 3-4 minutes until the flesh flakes easily.

   Tip: Resist the urge to move the fish—this creates those beautiful char marks.

7. 7

   Transfer the grilled okra to a serving platter and arrange the mackerel fillets on top. Drizzle with the remaining marinade and scatter fresh thyme sprigs over everything.

   Tip: Keep garnishes simple to let the smoky flavors shine through.

8. 8

   Serve immediately with lemon wedges on the side for added brightness and acidity.

   Tip: A squeeze of fresh lemon just before eating enhances the overall dish.