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Grilled mackerel

Grilled Mackerel

Wholesome, appetizing, and delicious — perfect for dinner! Grilled mackerel comes out very juicy and fragrant thanks to a quick marinade. If you have an electric grill on hand, putting together a tasty dinner is a breeze. But a grill pan works every bit as well.

Julia M.

Recipe author

Composition / ingredients

Servings:

Mackerel

Soy sauce

Vegetable oil (plus more for greasing the grill)

Lemon juice

Dry seasoning

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 82 % 53 g

Carbohydrates 8 % 5 g

494 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you grill mackerel? Gather your ingredients. If you're using frozen mackerel, thaw it first: take it out of the freezer and leave it at room temperature until fully thawed. Clean the thawed mackerel, removing the innards and fins and cutting off the head and tail. Be sure to remove the dark membrane inside the belly — it's very bitter.
Step 2:

Rinse the cleaned fish well under running water, inside and out, and pat it thoroughly dry with a paper towel to remove any excess water.
Step 3:

Remove the mackerel's backbone and cut it lengthwise into two halves.
Step 4:

Make the marinade. In a separate bowl, combine the soy sauce and vegetable oil. Squeeze in a little lemon juice.
Step 5:

Then add a little salt and some fish seasoning to taste — I use a ready-made fish blend. When adding salt, remember that soy sauce is already quite salty, so don't overdo it. Stir everything together.
Step 6:

Dip the mackerel into the marinade so it's coated evenly on all sides. Leave the fish in the bowl for an hour to marinate a bit.
Step 7:

Preheat the electric grill. Brush it thoroughly with vegetable oil — a pastry brush makes this easy. Take the fish out of the marinade and blot it lightly with a paper towel to remove the excess (otherwise it can spatter when it hits the hot grill). Place the fish skin side up and close the lid. Cook for 5 to 7 minutes.
Step 8:

Mackerel cooks very quickly, and all the excess fat drips down into the tray beneath the grill.
Step 9:

Transfer the finished fish to a plate and serve. It goes well with freshly boiled potatoes and fresh vegetables. Enjoy!

Keep in mind that the quality and flavor of the finished dish depend a lot on thawing the ingredients properly.
How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the backbone down to the spine. Turn the fish on its side and, with a sharp knife, slice the flesh away from the backbone. Flip it and cut the fillet off the other side. Clean out the inside, removing the dark membrane, which is bitter and would spoil the flavor. Rinse and be sure to dry it well.
If you use a ready-made spice blend, always check the label. These mixes often already contain salt, so keep that in mind or you risk over-salting the dish.