Grilled Mackerel with Sweet Potato and Citrus Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Grilled mackerel is packed with omega 3 fatty acids that are wonderful for your heart, and I love pairing it with roasted sweet potatoes for a naturally sweet contrast. The citrus glaze brings everything together beautifully, adding brightness without any fuss. Best of all, this meal won't break the bank and requires just one grill or pan, making cleanup a breeze. You'll impress everyone at your table with minimal effort.
Ella x
Ingredients
- 4mackerel fillets(skin on, about 180g each)
- 2 mediumsweet potatoes(cut into 1cm wedges lengthwise)
- 4 tbspolive oil
- 3 tbspfresh orange juice
- 2 tbsplemon juice
- 1 tbsphoney
- 2 sprigsfresh thyme
- 2garlic cloves(minced)
- 1 tspsea salt
- ½ tspblack pepper
- 100 gramsfresh arugula
- ½red onion(thinly sliced)
- 2 tbspfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and brush the grates with oil to prevent sticking.
Tip: If using a charcoal grill, allow coals to reach white-hot stage for best results.
- 2
Toss sweet potato wedges with 2 tablespoons of olive oil, salt, and pepper. Place them on the grill and cook for 12-15 minutes, turning every 3-4 minutes until golden and tender inside.
Tip: Uniform wedge thickness ensures even cooking throughout.
- 3
While potatoes cook, prepare the glaze by whisking together orange juice, lemon juice, honey, minced garlic, and remaining 2 tablespoons of olive oil in a small bowl. Season with a pinch of salt and pepper.
- 4
Pat the mackerel fillets dry with paper towels and season both sides generously with salt and pepper. Brush lightly with olive oil.
Tip: Drying the fish prevents sticking and promotes better browning on the grill.
- 5
Once sweet potatoes are nearly done, place mackerel fillets skin-side down on the grill. Cook for 4-5 minutes without moving them.
Tip: Resist the urge to flip too early; the skin will crisp and the fish will release naturally when ready.
- 6
Carefully flip the mackerel and brush generously with the citrus glaze. Scatter fresh thyme sprigs over the fish and cook for another 3-4 minutes until the flesh is opaque and flakes easily.
Tip: The internal temperature should reach 63°C (145°F) for perfectly cooked mackerel.
- 7
Remove sweet potatoes and mackerel from the grill and transfer to a serving platter.
Tip: Cover loosely with foil to keep warm while you finish the salad.
- 8
Toss fresh arugula with sliced red onion, remaining citrus glaze, and chopped parsley. Arrange the salad alongside the grilled mackerel and sweet potatoes.
Tip: The warm glaze will slightly wilt the arugula while adding flavor depth.
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