Grilled Mackerel with Watercress
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just thirty minutes and tastes like you've spent hours in the kitchen. Mackerel is wonderfully affordable and packed with omega 3 fatty acids that are fantastic for your heart and brain. The fish gets a beautiful char on the grill while you whip up a vibrant watercress salad dressed with lemon, garlic, and capers. The peppery freshness of the greens cuts through the richness of the mackerel perfectly, and the whole meal feels restaurant worthy without any fuss.
Ella x
Ingredients
- 4fresh mackerel fillets(skin-on, about 200g each)
- 150 gfresh watercress(roughly chopped)
- 6 tbspextra virgin olive oil
- 3 tbspfresh lemon juice
- 2garlic cloves(minced)
- 1shallot(finely diced)
- 1 tspdijon mustard
- 1 tspsea salt
- ½ tspblack pepper
- 2 tbspfresh dill(finely chopped)
- 2 tbspcapers(drained)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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