Grilled Mackerel Fillets Recipes

WHOLE GRILLED MACKEREL

Whole Grilled Mackerel image

Mackerel is underappreciated but overwhelmingly delicious when it's fresh. Buy whole mackerel,then stuff it with sprigs ofthyme and slices of lemon,and crisp it on the grill.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 5

Ingredients

1 whole mackerel or striped bass (about 3 pounds), deboned, head and tail left intact
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
2 lemons
4 to 6 fresh thyme sprigs

Steps:

Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds). Using a sharp knife, make a few slashes in skin on both sides of fish. Open fish like a book. Season inside with salt and pepper, and drizzle with oil. Thinly slice 1 lemon; arrange lemon and thyme sprigs over 1 side of fish. Close fish, and rub oil all over skin.
Grill fish until skin is charred on 1 side, about 10 minutes. Carefully turn fish; cover, and cook until flesh inside is opaque, 10 to 12 minutes. Transfer fish to a platter, and open like a book. Drizzle with oil and juice from remaining lemon.

SALT-GRILLED SPANISH MACKEREL

Salt-Grilled Spanish Mackerel image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 mackerel fillets, 4 to 5 ounces each
2 tablespoons sake (Japanese rice wine)
1/2 teaspoon salt, preferably coarse
1/2 lemon
1/2 cup grated daikon (Japanese white radish), optional
Soy sauce, optional

Steps:

Rinse each of the fish steaks under fresh cold water, then pat them dry. Let the fish marinate in the rice wine for 5 to 10 minutes, turning the fish once halfway through.
Preheat your broiler to the highest setting possible, or if you are grilling outdoors, make sure your coals are burning hot.
Remove the fish from the marinade, and very lightly salt the flesh on both sides. Salt the surrounding skin a bit more generously. Place the fish on a rack set over a foil-lined tray, or use disposable foil broiling pans for easier cleanup. If you are broiling outdoors, you may wish to lightly oil the rack on which the fish will be laid. Broil the fish for 6 to 7 minutes, or until it is opaque and slightly browned around the edges. Flip the fish with a large metal spatula, and broil for 2 to 3 more minutes, until the fish is just cooked through.
Cut the lemon into 4 wedges, and serve each piece of fish with one of them. The Japanese typically serve a small mound of grated radish to the side of the fish. Each person then dribbles some soy sauce over the radish and spread this mixture on the fish just before conveying it to the mouth. If you wish to follow suit, drain the grated radish of excess liquid before mounding it on the plates.

GRILLED MACKEREL WITH TOASTED GARLIC BUTTER

Grilled Mackerel with Toasted Garlic Butter image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 medium mackerel, filleted, skin on
5 garlic cloves, smashed
4 ounces butter
Salt
Pepper
1 or 2 limes

Steps:

Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
In a small saucepan, melt the butter and add the smashed garlic.
Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons).
Squeeze 1/2 of a lime over each fillet and serve immediately.

GRILLED MACKEREL FILLETS

Grilled mackerel fillets image

Enjoy grilled mackerel fillets in a punchy soy, honey, ginger and sake marinade. The spicy leaves in the salad pair beautifully with the oily fish

Provided by Clare Hargreaves

Categories Lunch, Starter

Time 15m

Number Of Ingredients 13

Ingredients

2 large mackerel fillets
2 tbsp soy sauce
1 tbsp honey
1 tsp ground ginger
1 garlic clove, crushed to a purée
1 tbsp saké or dry sherry
1 tsp chilli flakes
2 tsp sesame oil
½ lime, juiced
1 tsp soy sauce
1 tsp honey
1 tsp sweet chilli sauce
80g Asian-style salad mix (pea shoots, purple radish and coriander)

Steps:

Mix all the marinade ingredients, then pour over the fish. Set aside for 20 mins.
For the salad, combine the sesame oil, lime juice, soy, honey and sweet chilli to make a dressing, then toss with the leaves.
Grill the marinated mackerel under a hot grill for 5 mins, basting two or three times with any excess marinade, until the flesh begins to flake. Slice and serve with the dressed salad leaves.

Nutrition Facts : Calories 610 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 5.5 milligram of sodium

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