Grilled Mackerel with Pea and Herb Crust
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under half an hour and tastes elegant enough to impress guests. Mackerel is packed with omega 3 fatty acids that are wonderful for heart health, and the vibrant pea and herb crust keeps the fish incredibly moist while it grills. The beauty of this dish is its simplicity: just a handful of fresh ingredients that you probably already have on hand, tossed together into a delicious coating. Trust me, once you try this combination of tender fish with that herbaceous, crunchy topping, you'll be making it again and again.
Ella x
Ingredients
- 4fresh mackerel fillets(skin-on, about 180g each)
- 355 mlfrozen peas(thawed)
- 118 mlfresh parsley(finely chopped)
- 2 tablespoonsfresh dill(finely chopped)
- 177 mlpanko breadcrumbs
- 118 mlgrated parmesan cheese
- 3 tablespoonsbutter(softened)
- 2garlic cloves(minced)
- 1lemon(zested and halved)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil(for brushing)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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