Best 4 Grilled Salted Mackerel Recipes

Grilled salted mackerel is a delicious and versatile dish that can be enjoyed as a main course or as part of a larger meal. It is a popular dish in many cultures around the world, and there are many different ways to prepare it. Whether you are looking for a simple grilled mackerel recipe or something more elaborate, you are sure to find the perfect recipe in this article.

Check out the recipes below so you can choose the best recipe for yourself!

WHOLE GRILLED MACKEREL

Whole Grilled Mackerel image

Mackerel is underappreciated but overwhelmingly delicious when it's fresh. Buy whole mackerel,then stuff it with sprigs ofthyme and slices of lemon,and crisp it on the grill.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 5

Ingredients

1 whole mackerel or striped bass (about 3 pounds), deboned, head and tail left intact
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
2 lemons
4 to 6 fresh thyme sprigs

Steps:

Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds). Using a sharp knife, make a few slashes in skin on both sides of fish. Open fish like a book. Season inside with salt and pepper, and drizzle with oil. Thinly slice 1 lemon; arrange lemon and thyme sprigs over 1 side of fish. Close fish, and rub oil all over skin.
Grill fish until skin is charred on 1 side, about 10 minutes. Carefully turn fish; cover, and cook until flesh inside is opaque, 10 to 12 minutes. Transfer fish to a platter, and open like a book. Drizzle with oil and juice from remaining lemon.

GRILLED MACKEREL WITH TOASTED GARLIC BUTTER

Grilled Mackerel with Toasted Garlic Butter image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

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

Steps:

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

GRILLED STUFFED MACKEREL

Grilled Stuffed Mackerel image

This is the perfect dish for those who love strong flavors, as the Goan red spice paste (which takes just a few minutes to make) is spicy and vinegary. The onions and tomatoes soften the paste and the curry leaves give it a fantastic flavour. I have written this recipe to serve one person as I always find there are never enough recipes for one, and the whole point of making pastes is to have quick and easy meals for small numbers. You can easily double or triple the quantities as necessary. In addition, you can make the stuffing mixture earlier in the day or even the night before, bringing it back to room temperature before baking. Mackerel is a good fish to use in this dish as it has a strong flavor that can hold its own with the masala.

Provided by Anjum Anand

Yield Serves 1

Number Of Ingredients 11

Ingredients

1 medium mackerel, cleaned and deboned if possible
1/4 tsp ginger paste
1/4 tsp garlic paste
salt, to taste
1 tbsp plus 1 tsp vegetable oil
2 tsp lemon juice
1/2 small onion, peeled and sliced
5 fresh curry leaves
2 tsp Goan red spice paste
1 medium tomato, chopped
lemon wedges, to serve

Steps:

Wash and dry the inside of the fish. Make deep slashes across both sides of the fish. Stir together the ginger and garlic pastes, salt, 1 teaspoon of the oil and the lemon juice and rub all over and into the slits of the fish. Place in a nonmetallic dish, cover and marinate in the fridge for 30 minutes.
Heat the remaining oil in a small nonstick saucepan and fry the onion until golden brown. Add the curry leaves and masala paste and cook over medium-low heat for 3-4 minutes, stirring constantly. If you are concerned that the masala sauce may burn, add a sprinkling of water to the pan. Add the tomato and salt and cook briskly for 6-8 minutes, stirring often. The tomatoes will completely break down and you will be left with a spicy, thick masala sauce. Taste and adjust the seasoning.
Rub a little of this stuffing mixture on the flesh and inside the slits and stuff the rest into the cavity. Put the fish back in the fridge for another 20 minutes, if you have time.
Preheat the grill and cover the grill pan with kitchen foil. Place the fish on top and cook for 6-7 minutes on each side, turning carefully, until the fish is golden brown and cooked through. Serve with lemon wedges and plain rice.

GRILLED MACKEREL FILLETS

Grilled mackerel fillets image

Enjoy grilled mackerel fillets in a punchy soy, honey, ginger and sake marinade. The spicy leaves in the salad pair beautifully with the oily fish

Provided by Clare Hargreaves

Categories Lunch, Starter

Time 15m

Number Of Ingredients 13

Ingredients

2 large mackerel fillets
2 tbsp soy sauce
1 tbsp honey
1 tsp ground ginger
1 garlic clove, crushed to a purée
1 tbsp saké or dry sherry
1 tsp chilli flakes
2 tsp sesame oil
½ lime, juiced
1 tsp soy sauce
1 tsp honey
1 tsp sweet chilli sauce
80g Asian-style salad mix (pea shoots, purple radish and coriander)

Steps:

Mix all the marinade ingredients, then pour over the fish. Set aside for 20 mins.
For the salad, combine the sesame oil, lime juice, soy, honey and sweet chilli to make a dressing, then toss with the leaves.
Grill the marinated mackerel under a hot grill for 5 mins, basting two or three times with any excess marinade, until the flesh begins to flake. Slice and serve with the dressed salad leaves.

Nutrition Facts : Calories 610 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 5.5 milligram of sodium

Tips:

Select Fresh Mackerel: Choose mackerel that has clear eyes, bright red gills, and a firm, plump body.
Proper Gutting and Cleaning: Ensure the mackerel is properly gutted and cleaned to remove any remaining entrails or gills.
Score the Mackerel: Make shallow diagonal cuts on both sides of the mackerel to allow for better seasoning penetration and even cooking.
Use a High-Quality Salt: Opt for a coarse sea salt or kosher salt to enhance the flavor of the mackerel.
Marinate the Mackerel: Marinating the mackerel in a mixture of salt, herbs, and spices enhances its flavor and keeps it moist during grilling.
Grill on a Hot Fire: Preheat your grill to a high temperature to ensure the mackerel cooks quickly and evenly.
Avoid Overcrowding the Grill: Place the mackerel fillets on the grill in a single layer to prevent them from steaming instead of grilling.
Cook until Flaky: Grill the mackerel until it flakes easily with a fork, which indicates that it is cooked through.
Serve Immediately: Grilled mackerel is best enjoyed hot off the grill with your favorite sides.

Conclusion:

Grilled salted mackerel is a simple yet delectable dish that showcases the natural flavors of this oily fish. By following these tips, you can create a perfectly grilled mackerel that is moist, flavorful, and sure to impress your taste buds. Whether you prefer a simple preparation with just salt and pepper or a more elaborate marinade, grilled mackerel is a versatile dish that can be enjoyed in various ways. So, fire up your grill and experience the deliciousness of grilled salted mackerel today!