I writing and sharing about my delight in enjoying this often maligned fish, the mackerel. We often associate mackerel with it being smoked or canned (including myself).
It’s a fish I see at the fish monger’s all the time, it’s fresh, it’s cheap. Why didn’t I try it sooner?
For those that have eaten an array of Mediterranean seafood and in particlular, sardines…you’re going to really enjoy mackerel.
First off, let me tell you about the health benefits: mackerel are loaded with omega-3 fatty acids.
Secondly, this fish has no scales and merely has to be gutted so…it’s an easy fish to handle and again, the large spinal structure makes for an easy fish to eat.
Thirdly, mackerel taste wonderful. It’s a fish high in oils and I found the skin to have a hint of a smoky flvour (which I like). The meat very much reminded me of sardines so for those who like sardines, give mackerel a try.
Before I get on with the simple preparation of this fish, I must emphasize that you buy ONLY the freshest of mackerel. It spoils quicker than other fish and frankly, no fish is edible when it’s not at it’s peak freshness.
Once again, I’m enjoying a fresh fish in a very simple manner: oil, salt, pepper, herbs, fresh squeezed lemon juice. I first had grilled mackerel last year in Greece, based solely on the recommendation of my Greek fish monger. I’m glad I listened to him.
A trick I recently read of and found to work quite well is to generously season your fish with coarse sea salt on the outside. The coarse salt will season your fish and act as lubricant against your grill. I was able to flip my fish without tearing or losing any of the fish. As you can see, my mackerel was plated in tact.
Finally, I’m using a new herb to my garden…lemon thyme. It looks just like regular thyme but a pronounced lemon aroma hits your senses when you brush the leaves. It was perfect for my grilled mackerel.
Grilled Mackerel (ΣκουμπÏί)
Fresh mackerel, gutted and cleaned coarse sea salt
fresh ground pepper
vegetable oil
sprigs of lemon thyme
sprigs of fresh rosemary
toothpicks
extra-virgin olive oil
fresh lemon juice
- Rinse and pat dry your your mackerel. Season on the inside with salt and pepper and place a sprig of rosemary and lemon thyme inside. Close the cavity with a toothpick.
- Get your gas or charcoal grill pre-heated (say 400F) and brush the grill and free from any grilling residue from your previous grilling.
- Using a sharp knife, make three slits into each side of the fish. Rub some vegetable oil on both sides of the fish and well with coarse sea salt and fresh ground pepper.
- Before grilling, wipe some vegetable oil on your grill to lubricate it and help prevent any sticking.
- Place your mackerel on the grill and cook for 5 minutes to a side.
- Remove your fish and plate. Remove the tooth picks and drizzle with extra-virgin olive oil and hit the mackerel with a fresh squeeze of lemon juice.
- Serve with grilled packet potatoes and a seasonal salad. Have some bread handy to mop-up the tasty olive oil in the plate.
41 Responses
Ooh – that looks yummy! Lemon thyme and rosemary is bound to make it nice….and with the lemon too!
Peter, your the Fish King as well :-).
I may just have to give mackerel a try upon your recommendation Peter:D
That is one breathtaking fish. I love the metallic slate skin and blue spots. Fresh mackerel really make me miss Japan. (;_;)
But I don’t have to eat the guts, right? lol
I don’t think I have tried makerel but it really is a pretty looking fish! As usual your simplistic presentation is incredible!
I absolutely love mackerel. It’s just so darned expensive here. My German exchange daughter and her family eat a lot of it when they vacation in Norway and catch some.
Delicious and simple, like so many Greek dishes. I was blessed to sample authentic Greek cuisine from a friend’s mother for several years. She cooked and baked right up until her passing. I’ve never had baklava that could top hers. And her grape leaves………….out of this world.
Not really a big fan of mackerel Peter. But the simplicity behind this does make it look tasty. Love the lemon thyme too.
Kolios, which is a skoumbri relative, is probably the fish that we eat most frequently when we’re in Greece though skoumbri is also great. For both, we usually have them exactly as you have cooked it here. PeterG, you might be surprised at how good this fish is when it’s impeccably fresh and grilled over an open flame.
I dont know this fish Peter, maybe at the Pacific Ocean we don’t have I don’t know, but love all fish !! and all fish you made are lovely and yummy!!! lovxxxxGloria
Once again, Peter you have shown us that simplicity RULES!!Mouthwatering!!
Once again, Peter you have shown us that simplicity RULES!!Mouthwatering!!
Once again, Peter you have shown us that simplicity RULES!!Mouthwatering!!
Once again, Peter you have shown us that simplicity RULES!!Mouthwatering!!
Once again, Peter you have shown us that simplicity RULES!!Mouthwatering!!
Once again, Peter you have shown us that simplicity RULES!!Mouthwatering!!
Once again, Peter you have shown us that simplicity RULES!!Mouthwatering!!
Once again, Peter you have shown us that simplicity RULES!!Mouthwatering!!
Once again, Peter you have shown us that simplicity RULES!!Mouthwatering!!
You even make guts look good! I like the salt tip and yes your fish skin is perfectly in tact! I just planted all my herbs today, and lemon thyme was one of them.
Simply grilled mackerel is one of my favorite dishes. How funny, I’ve been thinking of mackerel quite a bit lately since I haven’t had it in while. I’d do it Vietnamese-style though and add chopped garlic and some fish sauce. :)
Jan, this grilled mackerel was a pleasant surprise.
Why thank you Glam, this calls for a new T-shirt.
Val, it will not disappoint.
Heather, lucky you…I can see that your Japan experience influenced your cooking.
Maryann, that’s nut guts, silly…it was the roe.
Judy, if you see any fresh mackerel down there, snap it up.
Jen, if it’s expensive then wait a bit or try it when/if it’s the only fresh fish, that’ll justify paying it’s high price.
Mark, thanks for writing, lots of Greek dishes here…more to come!
Laurie, indeed…kolios, the mackerel cousin is a fine fish as well. Both fish will end up on my table more often.
Pete, you might change your mind if you try it grilled.
Gloria, hmm…keep on the lookout for it…it’s easy to distinguish.
Nina, thanks…it’s best to leave the fresh fish to speak for itself.
Oh MArie, that’s the fish roe.
Chopsticks…your dressing of mackerel sounds wonderful too!
That’s good to know about the salt. I always tear up fish on the grill, and have bought one of those fish basket things that I can’t make work right either! Looks good!
Thanks for the tip about the salt.
Delicious mackerel dish Peter – great to know about the salt too.
I love fish prepared this way, Peter.
what ever be the way….great pictures and perfect narration… our indian makreel cooking is totally differnt and will be visiting for more recipies peter.
I’ve been wanting to grill mackerel for a while. The only problem is that I can’t find any around here! Your recipe looks great. I like how you’ve used the lemon thyme – we grew some last year, and it’s nice to see it actually called for in a recipe.
I love mackerel the two ways you mentioned, and I have never had the pleasure of preparing fresh mackerel myself, as I can never seem to find it or any Mediterranean fish anywhere around here!!! I am cursed! But I do enjoy it raw when we go for sushi!
Why more people don’t eat mackerel is beyond me! It is my favourite fish and grilling has got to be my favourite way to cook it.
The mackerel looks very fresh!
Pam, the problem with those fish baskets is that you tear the fish when removing it! Brush residue off grill, treat it with veg oil and grill your fish.
Sylvie & Rosie, you’re welcome!
Patricia, when fresh – nothing better!
Sapna, thanks for visiting…it’s interesting to see all our cuisines different approaches to the same ingredient.
Fearless. it’s not exactly a warm water fish…keep looking.
Jenn, I totally forgot that is also a sushi offering…I like it too!
Helen, mackerel will appear on my table more often…rejoice!
Mmmmm! Mackerel is SOOO good! Especially grilled. Excellent show, Peter!
A fish with no scales – sounds perfect to me!
Looking forward to a summer with lots of grillin’ including mackerel on your advice!
Grilled mackerel is the esence of the fish! But I also love it with onions and potatoes in the oven… Mmmmmm. Great fish, so tasty and cheap :D
That makes my mouth water, I am a huge sea-food fan and I love grilled fish with simple seasoning. It looks delicious!
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Mackerel is a favourite fish of mine, especially when freshly caught when on holiday in Wales. Eat within hours of having plucked the shimmering beauties from the sea and you have one of the tastiest fishes there is!
I was just doing some research on Omega-3 fatty acids, and mackerel is packed with them. They’re great for protecting your heart against cardiovascular disease, so eat up, my friend!
I am visiting southwest France and was looking for a recipe for grey mullet (another oily fish), which is sold here in abundance. This method worked perfectly. How delicious! I will do this again at home (U.S.) with mackerel. Thanks!