Grilled Mackerel

Crispy skin that cracks under the fork with moist, rich flesh. The scent of charred fish paired with sharp lemon to cut through the mackerel's natural oils.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 601
• Protein: 41 g
• Carbs: 5 g
• Fat: 46 g

Ingredients

• 4 piece Atlantic mackerel ( whole and gutted )
• 4 tbsp Extra virgin olive oil ( for marinade )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 piece Garlic ( finely minced )
• 1 tbsp Oregano ( dried )
• 1 tbsp Parsley ( chopped )
• 2 pinch Gray sea salt ( for seasoning )
• 1 pinch Black pepper ground ( for seasoning )

Instructions

1. Prepare the fish

   Gut and rinse the mackerel. Pat dry thoroughly with a cloth so the skin grills instead of steaming. Make three shallow slashes on each side.

2. Quick marinade

   In a dish, mix olive oil, lemon juice, minced garlic, and oregano. Coat the fish in the mixture, ensuring it gets into the slashes and the belly cavity.

3. Grilling

   Heat the grill or griddle until smoking hot. Place the fish down. Don't touch them until they release naturally, showing the skin is crispy. Flip gently.

4. Finishing

   Once the flesh is opaque near the backbone, remove from heat. Drizzle with the remaining marinade and sprinkle with freshly chopped parsley.

Chef's tips

• The mackerel is done when the flesh flakes away from the spine easily with the tip of a knife.
• Don't oil the grill, oil the fish: this prevents flare-ups and acrid smoke.

Storage

Eat immediately after cooking to keep the skin crispy.