Grilled Mackerel with Pumpkin and Sage Butter

Instructions

1. 1

   Preheat your grill to medium-high heat. Toss the cubed pumpkin with 1 tablespoon olive oil, salt, and pepper, then spread on a baking tray and roast in a 200°C oven for 25-30 minutes until soft and caramelized.

   Tip: Start the pumpkin first so it finishes around the same time as the fish.

2. 2

   While the pumpkin roasts, pat the mackerel fillets dry with paper towels and rub lightly with 1 tablespoon olive oil on both sides. Season generously with salt and pepper.

   Tip: Drying the fish ensures better skin crisping on the grill.

3. 3

   Once roasted, transfer the pumpkin to a food processor along with minced garlic and 100ml stock. Blend until smooth and creamy, adjusting consistency with extra stock if needed. Season to taste and keep warm.

   Tip: For a chunkier texture, pulse instead of fully blending.

4. 4

   Place the mackerel skin-side down on the hot grill and cook for 5-6 minutes without moving. The skin should become crispy and release easily from the grill.

   Tip: Don't flip the fish - cook it skin-side down only for maximum crispiness.

5. 5

   In a small pan, melt 4 tablespoons of butter over medium heat. Add the sage leaves and let them infuse for 2-3 minutes until the butter turns golden brown and nutty, watching carefully to avoid burning.

   Tip: Swirl the pan occasionally and listen for a nutty aroma as the butter browns.

6. 6

   Carefully flip the mackerel fillets and cook skin-side up for an additional 2-3 minutes. The flesh should be opaque and flake easily. Finish with a squeeze of fresh lemon juice.

   Tip: Only flip once to maintain the skin's crispiness.

7. 7

   Divide the warm pumpkin puree among four plates, creating a small nest in the center. Place one mackerel fillet on top of each serving, skin-side up.

   Tip: The puree can be made ahead and reheated gently before serving.

8. 8

   Spoon the sage brown butter over each fillet, scatter a few sage leaves on top, and garnish with fresh thyme sprigs and a lemon wedge for serving.

   Tip: Pour the brown butter just before serving to maintain its nutty flavor and warmth.