Description
This Broiled Mackerel with Lemon Butter Sauce recipe offers a zesty and flavorful seafood dish featuring perfectly grilled mackerel topped with a luscious garlic herb butter infused with fresh lemon and herbs. Ready in just 16 minutes, it’s an elegant yet simple meal perfect for any occasion.
Ingredients
Scale
Mackerel
- 4 mackerel fillets (approximately 6 ounces each)
- 1 tablespoon extra virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
Lemon Butter Sauce
- 1 lemon, zested and juiced
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, finely chopped
- 2 tablespoons fresh dill or basil, finely chopped
Instructions
- Prepare the Grill: Heat your grill to medium-high and lightly oil the grill grates to prevent the mackerel from sticking during cooking.
- Season the Mackerel: Place the mackerel fillets on a plate, skin side up. Brush each fillet with olive oil, then season generously with sea salt and freshly ground black pepper.
- Grill the Mackerel: Once the grill is hot, carefully place the fillets on the grill, skin side down. Grill for 4-6 minutes until the skin is crispy and the fish turns opaque, indicating it is cooked through.
- Make the Lemon Butter Sauce: While the fish is grilling, combine the softened unsalted butter, finely chopped garlic, lemon juice, lemon zest, and chopped dill or basil in a small bowl. Mix until everything is well incorporated.
- Serve the Mackerel: Remove the cooked mackerel fillets gently from the grill and transfer them to a serving platter.
- Dress with Lemon Butter: Spoon the prepared garlic herb butter over the hot fish, allowing it to melt and infuse the fillets with flavor. Serve immediately for best taste.
Notes
- Ensure the grill grates are well-oiled to prevent fish from sticking.
- If fresh dill or basil isn’t available, fresh parsley can be used as a substitute.
- Do not overcook the mackerel to maintain its moist and tender texture.
- This dish pairs well with steamed vegetables or a light salad.
- Leftover lemon butter sauce can be refrigerated and used within 2 days.
