Grilled Mackerel with Spinach

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.