Grilled Mackerel Recipe

Prepare the fish

Rinse the cleaned mackerel under cold water and pat dry thoroughly inside and out with paper towels. Score the skin on each side with 2–3 shallow diagonal cuts (about 1/4 inch deep) to help the marinade penetrate and to prevent the fish from curling while cooking.

Make the marinade

In a shallow bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 2 tbs chopped parsley, 1 tsp dried oregano, 1.25 tsp sea salt, and 1/2 tsp freshly ground black pepper until combined.

Marinate the fish

Place the mackerel in a shallow dish or resealable bag. Pour half the marinade over the fish, rubbing some into the scored cuts and cavity. Reserve the remaining marinade for brushing during grilling. Refrigerate and let sit 20–30 minutes (up to 1 hour) — do not exceed 1 hour to avoid 'cooking' the fish in the lemon juice.

Preheat your grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates well to prevent sticking. If using a charcoal grill, let coals reach a steady medium-high bed.

Just before grilling, brush both sides of each mackerel lightly with the reserved marinade and a little extra olive oil (about 1 tbs total) to help crisp the skin.

Place the fish skin-side down on the hot grill. Grill with the lid closed if possible for 4–6 minutes, depending on fish thickness, until the skin releases easily and is nicely charred. Resist the urge to move the fish during the first few minutes so a crust forms.

Carefully flip the fish using a wide spatula or fish turner and grill for another 3–5 minutes until the flesh is opaque and flakes easily with a fork. Internal temperature should reach 145°F (63°C) at the thickest part.

If skin starts to stick aggressively when flipping, slide a spatula under and lift gently while loosening any stuck spots with tongs; alternatively finish cooking on a hot, oiled cast-iron skillet for 1–2 minutes per side.

Transfer the grilled mackerel to a warmed platter. Sprinkle with the chopped parsley garnish and a light pinch (about 1/4 tsp) of coarse sea salt if desired.

Serve immediately with lemon wedges for squeezing over the fish. Suggested accompaniments: grilled vegetables, simple salad, or steamed rice.

Leftovers: Refrigerate cooled fish in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes or enjoy cold in salads.