Grilled Mackerel with Tomato and Herb Butter

Instructions

1. 1

   Prepare the tomato compote by heating 30ml olive oil in a saucepan over medium heat. Add diced red onion and cook for 3 minutes until softened, then stir in minced garlic and cook for another minute.

   Tip: Don't let the garlic brown or it will become bitter.

2. 2

   Add the diced tomatoes, fresh thyme, and balsamic vinegar to the pan. Simmer gently for 6-8 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly. Season with half the salt and pepper, then stir in most of the fresh basil, reserving some for garnish.

   Tip: For a chunkier compote, simmer for less time; for smoother, mash gently with a wooden spoon.

3. 3

   While the compote simmers, prepare the herb butter by mixing softened butter with lemon zest, remaining thyme, and a pinch of salt until well combined. Set aside.

   Tip: You can prepare the herb butter up to 2 hours ahead and refrigerate.

4. 4

   Pat the mackerel fillets dry with paper towels and brush both sides with the remaining 30ml olive oil. Season generously with salt and pepper on the skin side.

   Tip: Drying the fish ensures better contact with the grill and prevents sticking.

5. 5

   Heat a grill pan or outdoor grill to high heat. Once hot, place mackerel fillets skin-side down on the grill and cook for 5-6 minutes without moving them, until the skin is crispy and charred.

   Tip: Resist the urge to move the fish; stillness creates the perfect crust.

6. 6

   Carefully flip the fillets and cook for another 3-4 minutes on the flesh side until the fish is cooked through and flakes easily with a fork.

   Tip: The flesh side cooks much faster than the skin side, so keep a close watch.

7. 7

   Transfer grilled mackerel to serving plates and top each fillet with a dollop of herb butter, allowing it to melt over the warm fish.

   Tip: The butter will create a luxurious sauce as it melts into the creases of the fish.

8. 8

   Spoon the warm tomato compote alongside the mackerel, drizzle with fresh lemon juice, and garnish with reserved fresh basil and a light sprinkle of sea salt. Serve immediately while the fish and compote are hot.

   Tip: Serve with crusty bread or roasted potatoes to capture all the delicious juices.