Grilled Mackerel with Watercress

Instructions

1. 1

   Pat the mackerel fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish prevents sticking to the grill and promotes better browning.

2. 2

   Preheat your grill to medium-high heat (around 200°C/400°F) and lightly oil the grill grates with olive oil to prevent sticking.

   Tip: Allow the grill to reach temperature for at least 5 minutes before cooking.

3. 3

   In a small bowl, whisk together 4 tablespoons of olive oil, lemon juice, minced garlic, shallot, dijon mustard, and chopped dill to create the watercress dressing. Set aside.

   Tip: Make the dressing while the grill heats to save time.

4. 4

   Place mackerel fillets skin-side down on the hot grill and cook for 5-6 minutes without moving them, until the skin crisps and releases easily from the grates.

   Tip: Resist the urge to flip too early—patience creates beautiful grill marks and prevents the fish from breaking apart.

5. 5

   Carefully flip each fillet and cook for another 4-5 minutes on the flesh side until the fish is opaque and flakes easily when tested with a fork.

   Tip: The cooking time depends on fillet thickness; thicker fillets may need an additional minute.

6. 6

   Transfer the grilled mackerel to a warm serving platter and let rest for 2 minutes while you dress the watercress.

   Tip: Resting allows the fish to firm up slightly and retain its juices.

7. 7

   Toss the chopped watercress with the prepared dressing and scatter the capers throughout. Taste and adjust seasoning if needed.

   Tip: Don't dress the watercress too far in advance or it will become wilted.

8. 8

   Top each grilled mackerel fillet with a generous portion of the watercress salad and drizzle any remaining dressing over the plates. Serve immediately while the fish is still warm.

   Tip: The warm fish gently wilts the watercress, creating a beautiful textural contrast.