Equipment
Ingredients
Fish
- 600 g mackerel fillets, boneless, skinless, cut into 3cm chunks
Marinade
- 45 ml olive oil, extra virgin
- 1 lemon, zested
- 15 g fresh parsley, finely chopped
- 5 g fresh oregano, finely chopped
- 2 garlic, minced
- 4 g salt, fine sea salt
- 2 g black pepper, freshly ground
Finishing
- lemon wedges
Nutrition (per serving)
Method
If using wooden skewers, submerge them in cold water to soak. This prevents them from burning on the barbecue.
In a large mixing bowl, combine the olive oil, lemon zest, finely chopped parsley, chopped oregano, minced garlic, salt, and black pepper. Stir well to create the marinade.
Add the mackerel chunks to the bowl with the marinade. Toss gently to ensure all pieces are coated evenly. Cover and refrigerate for 20 to 30 minutes. Always wash your hands and surfaces thoroughly after handling raw fish to prevent cross-contamination.
Remove the mackerel from the refrigerator. Thread the chunks onto the prepared skewers, leaving a small gap between each piece to ensure even cooking.
Preheat your barbecue or grill pan to medium-high heat, approximately 200C/400F. Once hot, brush the grates lightly with oil to prevent sticking.
Place the skewers on the grill. Cook for 2 to 3 minutes per side, turning once, until the fish reaches an internal temperature of 63C/145F, is lightly charred, and flakes easily.
Transfer the cooked kebabs to a serving platter. Squeeze fresh lemon juice over the hot fish and serve immediately with additional lemon wedges.
Chef's Notes
- Mackerel is a highly oily fish, which makes it incredibly forgiving on the grill as it naturally resists drying out. The high heat of a barbecue perfectly contrasts its rich flesh.
- By using lemon zest in the marinade rather than lemon juice, you impart strong citrus oils without the citric acid denaturing the raw fish proteins too early.
- Ensure your mackerel is impeccably fresh; it should smell like the ocean, not heavily fishy. Fresh mackerel is essential for grilling.
- If you prefer a milder flavor, soaking the mackerel fillets in cold milk for 30 minutes before marinating can help temper any strong oily notes.
- Always reserve adding the lemon juice until the very end; the fresh burst of acidity cuts through the richness of the mackerel beautifully when applied hot.
Storage
Refrigerator: 2 days — Store in an airtight container. Best consumed fresh as reheated mackerel can develop an overly strong flavor.
Freezer: 1 month — Wrap tightly in plastic wrap and store in an airtight container.
Reheating: Gently reheat in a pan over medium-low heat or in a 150C/300F oven until just warmed through.
