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.
- If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Then place fish basket on grill rack. Grill for about 7 or more minutes per side depending on the thickness of fish. …
- When ready remove from grill and transfer to a platter serve with this hot sauce.
Tasty Oven Grilled Mackerel Recipe
Grilled Whole Mackerel with Lemon, Oregano, and Olives 🔗
A whole mackerel or bluefish is about 2 feet long, so you will just be able to fit it on an angle in a large rectangular gas grill or a wide oven; see cooks’ notes, below. You might want to measure your grill (or oven) before choosing a fish to make sure you’ll have enough room.
Active time: 45 min Start to finish: 1 hr
Ingredients:
- 1/2 teaspoon finely grated fresh lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/4 cup pitted Kalamata olives (1 1/4 oz), cut into slivers
- 3 tablespoons finely chopped fresh oregano plus 6 large sprigs
- 1 (3 1/4- to 3 1/2-lb) cleaned whole Spanish mackerel or bluefish (with head and tail)
- 2 tablespoons vegetable oil
- 6 (1/4-inch-thick) lemon slices
- a 22-inch grill; kitchen string
Instruction:
- Whisk together zest, lemon juice, and salt and pepper to taste, then add olive oil in a stream, whisking until combined well. Whisk in olives and chopped oregano.
- Make 1-inch-long slits at 2-inch intervals down middle of fish on both sides with a sharp paring knife, then brush fish all over with vegetable oil and season with salt and pepper. Season fish cavity with salt and pepper, then evenly distribute 3 lemon rounds and 3 oregano sprigs in cavity. Close cavity, then evenly arrange remaining 3 lemon rounds and 3 oregano sprigs on top of fish and tie fish closed with string at 2-inch intervals, securing lemon slices and oregano sprigs to fish.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Grill fish on lightly oiled grill rack, covered only if using gas grill, 15 minutes. Turn fish over using a metal spatula and tongs, then grill until just cooked through, about 15 minutes more.
- Transfer fish to a large platter using 2 metal spatulas, then cut and discard string. Serve fish with sauce.
FAQ
What is the best method of cooking 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.
How do you prepare whole mackerel?
Like other oily fish like salmon, mackerel is an oily fish, so it is recommended to soak your fillets in a saline solution for 20 minutes before smoking them. This helps to dry the fish out a little, which helps the smoking process and improves the flavor of the fish.
How does Gordon Ramsay cook mackerel?
Like other oily fish like salmon, mackerel is an oily fish, so it is recommended to soak your fillets in a saline solution for 20 minutes before smoking them. This helps to dry the fish out a little, which helps the smoking process and improves the flavor of the fish.
Should I soak mackerel before cooking?
Like other oily fish like salmon, mackerel is an oily fish, so it is recommended to soak your fillets in a saline solution for 20 minutes before smoking them. This helps to dry the fish out a little, which helps the smoking process and improves the flavor of the fish.