Mackerel Recipe

Rinse and dry

Rinse the whole mackerel under cold running water, checking cavity for any remaining blood or entrails. Pat the fish thoroughly dry inside and out with paper towels. Dry skin helps achieve a crisp exterior.

Score and season

Make 2–3 diagonal shallow cuts on each side of each fish (about 1/4 inch deep). Season the exterior and cavity evenly with kosher salt (about 3/4 tsp per fish) and freshly ground black pepper. Cut the lemon in half; reserve one half for zest and squeeze the other half to obtain fresh lemon juice.

In a small bowl whisk together extra-virgin olive oil, minced garlic, chopped parsley, lemon zest, red pepper flakes and the juice of half the lemon. Brush or spoon this marinade into the cavity of each fish and over the exterior, making sure some gets into the scoring cuts. Let rest at room temperature for 15–20 minutes (or refrigerate up to 30 minutes).

Pan-sear (preferred for crisp skin)

Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add 1 tablespoon neutral oil or a light coat of olive oil to the pan. When the oil is shimmering, place the mackerel skin-side down and press gently with a spatula for 20 seconds to keep flat. Cook undisturbed for 4–5 minutes, until the skin is deeply browned and crisp. Flip carefully and cook for another 2–3 minutes until the flesh is opaque and flakes easily (internal temperature ~60–63°C / 140–145°F).

Alternative: Grill

Preheat grill to medium-high. Oil the grates. Place the mackerel skin-side down and grill 4–6 minutes per side depending on size, until skin is crisp and fish cooks through.

Alternative: Oven broil

Preheat broiler and place fish on a foil-lined baking sheet. Broil about 6–8 inches from heat for 5–7 minutes per side, watching carefully to avoid burning, until skin is crisp and fish is cooked through.

If using, add the softened butter and capers to the pan in the last 30 seconds of cooking, spooning the melted butter over the fish to glaze. Transfer fish to a platter. Sprinkle with chopped parsley, a little extra lemon zest if desired, and serve with lemon wedges. Taste and adjust with a pinch more salt or a squeeze of lemon to finish.