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Charred mackerel fillets with melting herb butter

Charred Mackerel Fillets with Herb Butter

Fresh mackerel fillets brushed with a simple herb and lemon butter, then grilled skin-side down until crisp and just cooked through. A great way to showcase local British fish on the barbecue.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

For the mackerel
  • 4 mackerel fillets skin on, pin bones removed
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
For the herb butter
  • 50 g unsalted butter softened
  • Zest of 1/2 lemon
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley finely chopped
  • 1 tbsp fresh dill or chives finely chopped
  • 1 small garlic clove finely grated
  • Pinch of salt and pepper

Method
 

Step 1

  1. In a small bowl, mix softened butter with lemon zest, lemon juice, parsley, dill or chives, garlic, salt and pepper until well combined. Set aside.

Step 2

  1. Pat the mackerel fillets dry with kitchen paper. Lightly score the skin a few times, being careful not to cut into the flesh. Rub with olive oil and season with salt and pepper.

Step 3

  1. Preheat the BBQ to medium-high heat. Ensure the grill is very clean and lightly oiled to reduce sticking.

Step 4

  1. Place the mackerel fillets on the grill, skin-side down. Cook for 3-4 minutes until the skin is crisp and the flesh is mostly opaque.

Step 5

  1. Carefully flip and cook for a further 1-2 minutes on the flesh side, just until cooked through. Fish cooks quickly, so avoid overdoing it.

Step 6

  1. Move the fillets to a warm plate and immediately top each with a spoonful of herb butter so it melts over the fish.

Step 7

  1. Serve with lemon wedges and a simple salad or new potatoes.

Notes

Mackerel is a sustainable British fish and works brilliantly on the BBQ thanks to its natural oiliness.
You can cook whole mackerel in a similar way; allow an extra couple of minutes per side, depending on size.