Ingredients
Method
Step 1 – Prep the Fish
- Rinse your mackerel under cold water and pat them completely dry with paper towels. Use a sharp knife to make two shallow cuts on each side of the fish.
Step 2 – Make the Marinade
- In a small bowl, mix olive oil, garlic, lemon zest, salt, pepper, and chopped herbs. Stir until well combined.
Step 3 – Rub and Stuff
- Rub the herb mixture all over the fish — inside and out. Place lemon slices and a few herbs inside the cavity.
Step 4 – Heat the Grill
- Preheat your grill to medium-high. Brush the grates lightly with oil so the fish doesn’t stick.
Step 5 – Grill the Fish
- Lay the mackerel on the grill. Cook for about 4–5 minutes per side, depending on the size. Avoid flipping too soon — let the skin crisp first. The fish is done when it flakes easily with a fork.
Step 6 – Serve and Enjoy
- Transfer to a plate, squeeze some fresh lemon juice on top, and serve hot with roasted vegetables or a light salad.
Notes
- You can use any type of mackerel — Atlantic, Spanish, or local — as long as it’s fresh.
- If you don’t have a grill, you can bake the fish at 400°F (200°C) for about 20 minutes.
- Don’t skip drying the fish before grilling — it’s key to that crispy skin.
- This dish pairs beautifully with roasted Mediterranean vegetables or a simple couscous salad.