Grilled Mackerel with Pea and Herb Crust

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: If using a gas grill, preheat for 10 minutes; for charcoal, wait until coals are white-hot.

2. 2

   In a food processor, combine thawed peas, chopped parsley, dill, panko breadcrumbs, Parmesan cheese, softened butter, minced garlic, lemon zest, salt, and black pepper. Pulse until the mixture reaches a coarse, spreadable consistency.

   Tip: Don't over-process; you want some texture, not a smooth paste.

3. 3

   Pat the mackerel fillets dry with paper towels and brush both sides lightly with olive oil. Season with a pinch of salt and pepper.

   Tip: Dry fish grills better and develops a superior crust.

4. 4

   Place mackerel fillets skin-side down on the hot grill. Cook for 4-5 minutes until the skin is crispy and the flesh begins to flake easily.

   Tip: Resist the urge to move the fish; let it develop color and flavor.

5. 5

   Carefully divide the pea-herb mixture evenly among the four fillets, pressing it gently onto the flesh side of each mackerel fillet.

   Tip: Work quickly while the fish is hot so the crust adheres properly.

6. 6

   Continue grilling for another 3-4 minutes until the herb crust is golden and the mackerel flesh is opaque throughout.

   Tip: Check for doneness by gently piercing the thickest part with a fork.

7. 7

   Transfer the grilled mackerel to serving plates and serve immediately with the lemon halves on the side for squeezing over the top.

   Tip: Fresh lemon juice brightens the rich, oily mackerel beautifully.