Description
Delectable grilled mackerel whisks Mediterranean coastal flavors straight to your plate, delivering a perfect balance of smoky richness and delicate fish essence. Ocean-fresh mackerel sizzles with herbal notes, promising a sublime culinary journey you’ll savor with each elegant bite.
Ingredients
Scale
- 4 fresh mackerel fillets (skin-on and pin-boned)
- 1 tablespoon (tbsp) olive oil
- Salt (to taste)
- Black pepper (to taste)
- Lemon wedges (for serving)
- 1 small garlic clove (finely minced)
- 1 tablespoon (tbsp) capers (roughly chopped)
- Juice of 1 lemon
- 3 tablespoons (tbsps) olive oil
- 1 tablespoon (tbsp) chopped fresh parsley (optional)
Instructions
- Preparation: Position the oven rack near the top and heat the broiler to its highest setting, creating an intense, direct heat source for perfectly seared mackerel.
- Setup: Create a protective barrier by lining a baking tray with aluminum foil, then delicately coat the surface with a thin layer of olive oil to prevent sticking and enhance flavor.
- Seasoning: Arrange mackerel fillets skin-side facing upward, generously brushing the exposed flesh with olive oil, then liberally sprinkle with salt and freshly cracked black pepper to amplify the fish’s natural maritime essence.
- Cooking: Slide the tray under the blazing broiler, allowing the intense heat to transform the mackerel’s skin into a crisp, golden-brown shell while ensuring the delicate flesh remains succulent and fully cooked, approximately 6-8 minutes.
- Dressing: While the fish roasts, craft a vibrant accompaniment by whisking together zesty lemon juice, briny capers, minced garlic, robust olive oil, and freshly chopped parsley to create a bright, herbaceous sauce.
- Serving: Carefully transfer the golden-crusted mackerel to waiting plates, drizzle with the herbaceous dressing, and garnish with wedges of fresh lemon to provide a citrusy contrast to the rich, smoky fish.
Notes
- Adjust heat settings carefully to prevent burning or undercooking delicate mackerel fillets, watching closely during cooking.
- Verify mackerel’s internal temperature reaches 145°F and flesh becomes opaque and flakes easily with fork for perfect texture.
- Position fillets skin-side up and brush with olive oil to achieve golden, crispy skin without sticking to the tray.
- Add fresh herbs like dill or thyme to dressing for extra aromatic depth and complement the rich, oily fish profile.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 3
- Calories: 250
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg