Grilled Mackerel with Radish

Instructions

1. 1

   Pat the mackerel fillets dry with paper towels and season both sides generously with sea salt and black pepper. Let them sit at room temperature for 10 minutes while you prepare the radish slaw.

   Tip: Drying the fish ensures a better sear and crispier skin on the grill.

2. 2

   In a medium bowl, combine the thinly sliced radishes, shallot, minced garlic, white wine vinegar, and 2 tablespoons of olive oil. Season with a pinch of salt and pepper, then toss gently. Set aside to allow flavors to meld.

   Tip: The vinegar will slightly soften the radishes while keeping them crisp and peppery.

3. 3

   In a small bowl, whisk together the fresh lemon juice, remaining 3 tablespoons of olive oil, chopped dill, parsley, and another pinch of salt and pepper to create a herb drizzle. Taste and adjust seasoning as needed.

   Tip: Make this herb oil just before grilling so the herbs remain vibrant and fresh.

4. 4

   Preheat your grill to medium-high heat (about 200°C) and lightly oil the grill grates to prevent sticking.

   Tip: A well-oiled grill prevents the delicate fish skin from tearing.

5. 5

   Place the mackerel fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, until the skin is crispy and the flesh begins to turn opaque at the edges.

   Tip: Resist the urge to move the fish around—this develops beautiful caramelization on the skin.

6. 6

   Carefully flip the fillets using a wide fish spatula and cook for another 2-3 minutes on the flesh side until the fish is cooked through and flakes easily with a fork.

   Tip: The fish will be delicate after flipping, so use a wide spatula to minimize breakage.

7. 7

   Transfer the grilled mackerel to serving plates and divide the radish slaw evenly among each fillet, mounding it on top or alongside.

   Tip: Add the slaw just before serving so it maintains its crisp texture.

8. 8

   Drizzle the herb oil over and around each fillet. Garnish with fresh radish leaves if available, and serve immediately with lemon wedges on the side.

   Tip: Squeezing the warm lemon wedges over the fish at the table adds a final bright acidity.