Fresh mackerel grilled over BBQ for a crisp, smoky finish. Its rich, bold flavor shines through, served simply to let the natural taste of the fish take the lead. A clean, delicious summertime dish.
Prep Time: 5 mins
Cook Time: 15 mins
Serves: 4
Ingredients:
- 4 to 6 mackerel butterfly filleted
- 2 tbsp olive oil
- Salt and pepper for seasoning
Method
1. Begin by preheating your BBQ with the lid closed to around 200°C. Fit the grill with cast iron plates or place a large, heavy cast iron pan inside the BBQ that allows the lid to close fully. For this cook, a cast iron plancha plate works particularly well as it gives full contact with the mackerel skin, helping it crisp up nicely during the short cooking time.
2. Take the mackerel out of the refrigerator about 30 minutes before cooking to allow it to come closer to room temperature. Just before cooking, take the butterflied mackerel fillets, season the flesh side with salt, and gently fold them back together so they resemble the whole fish again. As the fish cooks only on the skin sides, this helps keep it moist and evenly shaped.
3. Lightly coat the hot cast iron surface with a thin layer of oil to prevent sticking. Place the fish onto the plancha or pan skin side down, brush the top of each fillet with a little oil, then close the lid of the BBQ. Cook for 3–4 minutes, checking occasionally. The fish will cook quickly, firm up to the touch, and the skin will begin to crisp.
4. As the fish cooks, the flesh will change from translucent to opaque white, which is a good indicator that it is nearly done. Using a fish slice, carefully lift and turn the fish onto the other skin side. Close the lid again and cook for a further 3 minutes to finish.
5. If you want to check the doneness more precisely, insert an instant-read thermometer into the thickest part of the fish. The internal temperature should reach at least 62°C. Once cooked, remove the fish from the BBQ with a fish slice and serve immediately while the skin is crisp and the flesh is tender.
6. For serving, this dish pairs well with brown rice, tomato salad, and cucumber salad, finished with a fresh squeeze of lemon. For a different flavour profile, you can also season the inside of the mackerel with smoked Spanish paprika, choosing either hot (picante) or sweet (dulce) before cooking.
Purchase mackerel for your recipe.