Grilled Mackerel Fillets on a Rack — Easy Recipe
Let me tell you how to make grilled mackerel on a rack. Back in our childhood, when abundance was a punishable luxury, the fish menu of a Soviet family usually came down to salted anchovies, Pacific sardines, hake and smoked mackerel. Sometimes in autumn, tanker trucks with live carp showed up. And a few odds and ends besides.
Ask anyone “What fish are you frying?” and you'd get a puzzled look. Hake, of course.
Fresh mackerel was something rather exotic. As it still is, to be honest. Frozen mackerel, on the other hand, is everywhere. And it costs less than local carp.
I only learned as an adult that “makrel” and “skumbriya” are one and the same fish.
Nobody taught us that at school. Still, recipes for mackerel fried in batter and stuffed mackerel have been familiar to us since childhood.
Mackerel is a commercial fish. Maybe even number one in the world. Its flesh is rich, full of vitamins and, most importantly, free of small bones.
In short, mackerel means not only valuable meat but also no bones and a wealth of vitamins — it's simply packed with them. Mackerel is usually sold 30–40 cm long. Although they say it can reach half a metre or more.
A blue-black back with a beautiful wavy pattern. Very easy to clean. It's caught both in the Atlantic and in the Black Sea. Interestingly, Black Sea mackerel swims off to spawn in the Sea of Marmara, as if there weren't enough room for it here.
Ingredients
2 servings
- Mackerel 2
- Vegetable oil 1 tbsp
- Spices: black pepper, salt, coriander, dried aromatic herbs to taste
- Lemon to taste
- Fresh vegetables for the side to taste
Step-by-step recipe
- Mackerel is sold everywhere. Buy whole fish weighing 400–500 g. These are the best value. Make sure the fish are undamaged and properly frozen. The colour should be almost black on top and light silver underneath.
- Better not to thaw it in boiling water or in the microwave. Let it defrost naturally. Ideally in the fridge or in a meat compartment, at +2 to +4°C.
- In the morning, once you're sure the fish has thawed, grab a knife and a cutting board. Cut off the head and tail — you can feed them to the neighbourhood cats, they appreciate that sort of thing.
Slit the belly with scissors and remove the guts. Don't look for a swim bladder — mackerel doesn't have one. Wash the fish thoroughly and remove the black membrane lining the inside of the belly. - Next, pat the fish dry with a paper towel and cut it in half lengthwise along the backbone. Carefully remove the backbone and pick out all the bones — there are only the large rib bones.
- Lightly pepper the fillets or sprinkle them with a spice mix: pepper, aromatic herbs, coriander. You can skip the salt. Leave them to dry-marinate for 10 mins to 1 h. You can also add a little dry or semi-dry white wine if you like. The fish will be juicier and the smell will be better masked. But that's optional.
- Now it's lunchtime. Take the fish out of the marinade. Wipe it dry with paper towels.
- Brush the fillets on both sides with a little vegetable oil. And straight onto the grill rack. Electric grill or charcoal — whatever you have.
- It's best to start grilling skin side down. Wait until the mackerel is nicely browned, then flip it. Marinated mackerel cooks very quickly. The smell tickles your nostrils and makes your mouth water.
- While the fish is cooking, prepare the side. Slice some fresh vegetables: tomatoes, cucumbers, bell peppers. A few fresh herbs. And a lemon wedge, without fail.
- The mackerel is ready. Lay it out on a large plate. Two fillets per person is usually plenty for lunch.
- Arrange the vegetables nicely and garnish the dish with herbs: parsley, basil. Fish should not only fill you up but also please the eye.
- Pour yourself a glass of wine. White, table wine, chilled. Chardonnay or Traminer will do nicely.
| Yield: | 2 servings |
| Calories: | 200 |
| Prep: | 60 mins |
| Cooking: | 20 mins |
| Ready in: | 1 h 20 mins |
| Category: | Main Dishes |
| Cuisine: | European |
| Rating: |
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4.7
(11)
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