Mackerel Recipe

Prepare fish

Rinse the cleaned mackerel under cold water and pat dry thoroughly with paper towels, inside and out. Score the skin with two shallow diagonal cuts on each side (about 1/4 inch deep) to help cook evenly and allow flavors to penetrate.

Season

Rub 1 tablespoon olive oil over both fish, then season inside and out with sea salt (about 1/2 tsp per fish) and freshly ground black pepper. Stuff the cavity of each fish with half of the minced garlic and a few parsley sprigs if desired. Slice the lemon in half; reserve one half for serving and juice the other half into a small bowl.

Preheat grill / skillet

If using a grill, preheat to medium-high (about 400°F / 200°C) and oil the grates. If using a heavy skillet or grill pan, heat over medium-high heat and add remaining 1 tablespoon olive oil, swirling to coat.

Cook fish

Place the mackerel on the hot grill or in the skillet, skin side down. Cook undisturbed 3–4 minutes until the skin is nicely browned and releases easily. Flip carefully using a wide spatula and cook 2–4 more minutes, until the flesh is opaque and flakes with a fork (internal temperature around 145°F / 63°C). Total cooking time will be ~6–8 minutes depending on thickness.

Rest and finish

Transfer fish to a plate and let rest 2 minutes. Squeeze reserved lemon half over fish and sprinkle chopped parsley. Adjust seasoning with a little more salt or pepper to taste.

While fish rests, melt unsalted butter in a small saucepan over low heat. Stir in the lemon juice and capers and warm gently for 1 minute. Season with a pinch of salt and pepper. Spoon the sauce over the mackerel just before serving or serve on the side.