Grilled Mackerel

Ingredients

• 4 whole mackerel, cleaned and gutted
• 3 tablespoons olive oil
• 2 lemons, one sliced thin and one cut into wedges
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 4 sprigs fresh thyme

Method

1. 1

   Pat the mackerel dry with paper towels. Using a sharp knife, score the skin on both sides of each fish with 3 diagonal cuts, about 1/2 inch apart.

2. 2

   In a small bowl, combine the olive oil, minced garlic, parsley, and oregano.

3. 3

   Season the mackerel inside and out with salt and pepper, then rub the garlic-herb oil over the skin and into the scored cuts. Stuff the cavities with lemon slices and thyme sprigs.

4. 4

   Let the fish sit at room temperature while the grill preheats to high heat, about 450°F.

   10:00 · Rest before grilling
5. 5

   Oil the grill grates well to prevent sticking, then place the mackerel on the grill over direct high heat.

6. 6

   Grill the mackerel for 4 to 5 minutes per side, until the skin is charred and crisp and the flesh flakes easily with a fork.

   4:00 · Grill first side
7. 7

   Carefully flip the fish using a wide spatula and grill the second side for another 4 to 5 minutes.

   4:00 · Grill second side
8. 8

   Transfer the mackerel to a platter and let rest for 2 minutes. Serve hot with lemon wedges.

   2:00 · Rest before serving