Grilled Mackerel with Turnip and Mustard 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. Mackerel is packed with omega 3 fatty acids, making it wonderfully healthy while also being incredibly affordable. The whole grain mustard glaze with a touch of honey creates this beautiful sweet and savory coating that caramelizes on the grill, while the roasted turnips add a gentle earthiness that balances everything perfectly. Fresh thyme and lemon brighten it all up, and honestly, it's so simple you'll wonder why you haven't made it before.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 180g each)
- 500 gturnips(peeled and cut into 2cm cubes)
- 4 tablespoonsolive oil
- 3 tablespoonswhole-grain mustard
- 1 tablespoonhoney
- 1lemon(zest and juice)
- 2 sprigsfresh thyme
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and toss the cubed turnips with 2 tablespoons of olive oil, half the sea salt, and black pepper. Spread them on a grill pan or basket.
Tip: If using a grill pan, ensure it has good coverage so smaller pieces don't fall through.
- 2
Place the turnip pan on the grill and cook for 18-20 minutes, stirring occasionally, until the turnips are golden brown and tender with crispy edges.
Tip: The turnips should caramelize nicely and develop a sweet, nutty flavor.
- 3
While the turnips cook, prepare the mustard glaze by whisking together whole-grain mustard, honey, lemon juice, minced garlic, and the remaining 2 tablespoons of olive oil in a small bowl.
- 4
Pat the mackerel fillets dry with paper towels and season both sides with the remaining sea salt and pepper. Brush the skin side lightly with olive oil.
Tip: Dry fish ensures better browning and crisping of the skin on the grill.
- 5
Once the turnips are nearly done, place the mackerel fillets skin-side down directly on the grill grates. Cook for 5-6 minutes without moving them.
Tip: Don't flip the fish early; letting it sit creates a beautiful crust.
- 6
Gently flip the mackerel fillets and brush generously with the mustard glaze. Cook for another 3-4 minutes until the flesh is just cooked through and flakes easily.
Tip: Mackerel cooks quickly, so watch carefully to avoid overdrying the delicate flesh.
- 7
Transfer the roasted turnips to a serving platter and arrange the grilled mackerel fillets on top. Drizzle any remaining mustard glaze over the fish and turnips.
- 8
Garnish with fresh lemon zest, chopped parsley, and fresh thyme leaves. Serve immediately while the fish is still warm and the turnips are at their crispiest.
Tip: A squeeze of fresh lemon juice at the table adds brightness and cuts through the richness of the mackerel.
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