Spanish Mackerel Recipe Grilled

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The juicy, flavorful flesh and crispy, smoky skin of this delicious grilled mackerel, which is high in Omega 3, make it a favorite family dinner.

I’d like to start off by apologizing for the poor pictures that go with this recipe for grilled mackerel. I’ve made this garlicky grilled mackerel a few times recently and failed to get a really good picture on any occasion.

Preheat grill on medium heat. Rub both sides of the Spanish mackerel fillets with olive oil and place them skin side down onto the aluminum foil. Sprinkle the fillets with salt and pepper then cover each completely with the lemon slices. Grill until fish just begins to flake, do not flip fillets.

Grilled Spanish Mackerel, Simple and Delicious

Grilled Mackerel with Toasted Garlic Butter 🔗

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Prep: 0 10min0

Total: 0 20min0

Serving Size: 1 of 10 servings

Nutrition Facts: servingSize 1 of 10 servings, calories 251, Fat 20g, Saturated Fat 8g, Carbohydrate 2g, Fiber 0g, Sugar 0g, Protein 15g, Cholesterol 80mg, Sodium 240mg

Ingredients:

  • 2 medium mackerel, filleted, skin on
  • 5 garlic cloves, smashed
  • 4 ounces butter
  • Salt
  • Pepper
  • 1 or 2 limes

Instruction:

  1. Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
  2. In a small saucepan, melt the butter and add the smashed garlic.
  3. Make 3 deep cuts on each side of the fish. 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).
  4. Squeeze 1/2 of a lime over each fillet and serve immediately.

FAQ

What is the best cooking method for 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 Spanish mackerel fish good eating?

Mackerel can be fried, baked, poached, grilled, marinated, smoked, and barbecued; it is regarded by some as the best barbecue fish in the South Pacific and Asia. Spanish mackerel, an especially good eating finfish, produces an attractive plate-size cutlet or an essentially boneless fillet.

Do you leave the skin on Spanish mackerel?

Always err on the side of caution when cooking mackerel because overcooking it results in dry, almost chewy flesh. Leaving the skin on not only makes for a tasty treat but also helps keep the fillet together.

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