Mackerel is not a popular fish, but I love it: it is flavorful and very nutritious. As with all fish, but especially with mackerel, the freshness of the fish is the key. This dish is very good eaten hot, but also at room temperature.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat a grill to medium-high heat.
Step 2
Combine the lemon juice, garlic, and 1/2 teaspoon of the salt in a blender, and purée until smooth. With the blender running, slowly drizzle in 1/2 cup of the olive oil to make an emulsified dressing.
Step 3
Season the mackerel with the remaining salt, and brush with the remaining 2 tablespoons olive oil. Put the fish on a rimmed baking sheet, and drizzle each fillet with 1 to 2 tablespoons of the lemon-garlic dressing. Rub or brush the dressing all over the fillets.
Step 4
Grill the fish, skin side down, until the skin is marked and loosens its grip on the grill grates, about 3 minutes. Carefully flip the fillets with a large, wide metal spatula. Grill until just cooked through, about 3 to 4 minutes more. Remove the fish to a platter. (It’s okay if the fish breaks up a bit; just cut the fillets into serving pieces on the platter.)
Step 5
Mix the mint leaves into the remaining dressing, drizzle over the fish, and serve.
NOTE
Step 6
A thin row of bones runs down the dividing line of each mackerel fillet. You can have your fishmonger trim them out for you, or do it yourself with a sharp fillet knife, making sure you don’t cut all the way through so the fillet stays together.
