Grilled Mackerel
Mackerel is the most forgiving fish over coals: there is so much fat in it that drying it out is almost impossible. The nuisance is the skin, which likes to stay behind on the grate. Cold dry fish, a hot oiled grate and patience fix that — turn it only when the fish releases from the metal by itself.
- Prep
- 15 min
- Cook
- 20 min
- Rest
- 20 min
- Total
- 55 min
- Servings
- 4
- Level
- Medium
- Per serving
- 430 kcal
Ingredients
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What to use instead
The same method suits horse mackerel, sardines or a small carp — for small fish cut it to 6 minutes a side.
Makes: 2 fish, 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Prepare the fish
Gut the mackerel, rinse the cavity well and cut out the gills. Pat dry inside and out with paper towel — this is the one condition for crisp skin.
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Step 2: Score it
With a sharp knife make three diagonal cuts to the bone on each side. The fish then heats evenly and the skin doesn't burst.
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Step 3: Season
Salt and pepper inside and out, then tuck slices of one lemon into the cavity. Leave for 20 minutes at room temperature.
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Step 4: Oil
Brush the skin with a thin film of oil. Heat the grate over the coals and oil that too — on a cold grate the fish will stick, without exception.
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Step 5: Grill the first side
Lay the fish over moderate heat and leave it for 8–10 minutes. If it doesn't lift off the grate, it isn't ready to be turned.
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Step 6: Turn
Turn carefully with two spatulas and give it another 8–10 minutes, until the skin is dark-striped.
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Step 7: Check
Lift the flesh beside the backbone: it should come away from the bone easily and look matt white.
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Step 8: Serve
Move to a platter, scatter with parsley and thin onion rings and squeeze over the second lemon.
Tips & variations
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Tip
A hinged fish basket makes this simple — one turn, no risk of losing half the fish.
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Variation
A sprig of thyme or a few onion slices in the cavity alongside the lemon work beautifully.
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Swap
The same method suits horse mackerel, sardines or a small carp — for small fish cut it to 6 minutes a side.
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Storage
Cold mackerel is excellent the next day: lift the flesh off the bone and mix it with onion and oil.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 430 kcal | 1,720 kcal |
| Protein | 33 g | 132 g |
| Fat | 31 g | 124 g |
| Carbohydrates | 4 g | 16 g |
Approximate values calculated from standard ingredient data.
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