Grilled King Mackerel Recipe

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The catch of the day, whole grilled Spanish mackerel stuffed with garlic and parsley, is a quick, simple, and delicious family favorite!

You know those recipes where you go, “I didn’t know I liked XYZ!” Well, that is what happens when you grill up mackerel. If there is ever a chance to go out with someone on their boat to go fishing, definitely take them up on it! Especially if you are going to be catching Spanish Mackerel!

People typically think of salmon, cod, halibut, or even trout when they grill or cook fish, but mackerel is king in North Carolina and shouldn’t be looked over if you have the opportunity to try it. As a result, when Jason went to work and told them that he and Spencer were going to North Carolina for the weekend to meet up with a college friend to fish for mackerel, he got a lot of blank looks.

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).

The Best King Mackerel Recipe In Existence – Catch & Cook

Grilled mackerel with lemon and garlic 🔗

This delicious mackerel has crispy, smoky skin and juicy, flavourful flesh. Packed with Omega 3, it's a healthy family dinner.

Prep: 5min

Total: 45min

Serving Size: 2 fillets

Nutrition Facts: calories 412 kcal, servingSize 2 fillets, Carbohydrate 1 g, Protein 36 g, Fat 28 g, Saturated Fat 6 g, Cholesterol 85 mg, Sodium 155 mg, Fiber 1 g, Sugar 1 g

Ingredients:

  • 8 mackerel fillets
  • Juice of a lemon
  • 4 tbsp olive oil
  • 3 cloves garlic, crushed
  • Salt and pepper
  • Chopped parsley and lemon wedges to serve ((optional))

Instruction:

  1. Rinse the mackerel fillets and pat dry. Remove any stray bones with tweezers, and place the fillets in a large shallow dish.
  2. Whisk together the lemon juice, olive oil and crushed garlic with a pinch of salt and pepper. Pour the mixture over the fish and turn the mackerel fillets to coat. Cover the dish and leave to marinate for 15-20 minutes.
  3. Heat a ridged griddle pan over a medium-high heat. Cook the fish fillets in batches for 2-3 minutes on each side. Cook the skin-side first, and take care when turning to ensure that the skin is released from the pan and does not stick.
  4. Transfer the fish to a serving dish. You may want to keep the grilled mackerel warm in a low oven while you cook the remaining fillets.
  5. Serve sprinkled with chopped parsley, and with wedges of lemon to squeeze over.

FAQ

How do you make king mackerel taste better?

Like salmon, mackerel responds well to a straightforward preparation that allows the flavor of the ocean fish to shine through: just a drizzle of oil, a pinch of salt, and a squeeze of lemon are all that are required for it to become dinner.

Is it better to grill or fry mackerel?

Barbecuing is a great way to cook mackerel fillets because the high heat gets the skin super-crispy and the flesh cooked in no time. Quick pan-frying of the fillets is arguably the easiest method of cooking mackerel; just remember to remove the pin bones first.

Is King Mackerel a good fish to eat?

Kingfish produce large, thick fillets and have a tendency to be oily, making them an excellent choice for slow, careful low-temperature smoking. King mackerel is delicious when well-seasoned and smoked so that it doesn’t dry out over orange, lemon, hickory, or oak wood. Kings are also good right off the grill.

Should I soak king mackerel before cooking?

Kingfish produce large, thick fillets and have a tendency to be oily, making them an excellent choice for slow, careful low-temperature smoking. King mackerel is delicious when well-seasoned and smoked so that it doesn’t dry out over orange, lemon, hickory, or oak wood. Kings are also good right off the grill.

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