Grilled Mackerel with Turnip and Mustard Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.