Grilled Mackerel with Spinach
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to table. Grilled mackerel is absolutely delicious and packed with omega 3 fatty acids that are wonderful for your heart health. The buttery garlic spinach on the side is the perfect complement, and honestly, the whole thing feels fancy enough for guests but simple enough for a Tuesday night. Fresh lemon and thyme brighten everything up beautifully. Give this a try and you'll see why it's become a regular in my kitchen rotation.
Ella x
Ingredients
- 4mackerel fillets(about 150g each, skin on)
- 400 gramsfresh spinach(loosely packed)
- 4 tablespoonsbutter(divided)
- 4garlic cloves(minced)
- 2lemon(1 for zest and juice, 1 for serving)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 4 sprigsfresh thyme
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Pat the mackerel fillets dry with paper towels and rub both sides with 1 tablespoon of olive oil, sea salt, and black pepper. Let them sit at room temperature for 10 minutes.
Tip: Drying the fish ensures a crispy skin when grilled.
- 2
Preheat your grill to medium-high heat (about 200°C) and lightly oil the grill grates to prevent sticking.
Tip: An oiled grill is essential for preventing delicate fish from tearing.
- 3
Heat 2 tablespoons of butter with 2 minced garlic cloves in a large skillet over medium heat until fragrant, about 1 minute. Add the spinach in batches, stirring until wilted, approximately 4-5 minutes total. Season with salt, pepper, and red pepper flakes. Transfer to a serving platter and keep warm.
Tip: Add spinach in batches to allow it to wilt evenly without overcrowding the pan.
- 4
Place the mackerel fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, allowing the skin to become crispy and golden.
Tip: Resist the urge to move the fish; this creates beautiful char marks and crispy skin.
- 5
Carefully flip the fillets and grill the flesh side for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.
Tip: Mackerel cooks quickly; watch carefully to avoid overcooking the delicate flesh.
- 6
While the fish cooks, prepare the lemon butter sauce by melting the remaining 2 tablespoons of butter in a small saucepan over low heat. Stir in the remaining minced garlic, lemon zest, sliced shallot, and 3 tablespoons of fresh lemon juice. Season with a pinch of salt and pepper.
Tip: Keep the heat low to prevent the butter from browning too much.
- 7
Arrange the wilted spinach on serving plates and top each portion with a grilled mackerel fillet, skin-side up. Drizzle generously with the warm lemon butter sauce.
Tip: Pour the sauce over just before serving to keep the crispy skin from becoming soggy.
- 8
Garnish with fresh thyme sprigs and serve immediately with lemon wedges on the side.
Tip: Fresh herbs add a final touch of brightness to this elegant dish.
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