Cook and Scale
Grilled Mackerel Fillet with Mustard
4 servings · 25 min total
Crisp-skinned mackerel fillets brushed with Dijon mustard and olive oil, grilled until golden and finished with fresh parsley and lemon.
Ingredients
- 4 mackerel fillet
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 lemon, cut into wedges
- 1 tbsp fresh parsley, finely chopped
- salt to taste
- black pepper to taste
Contains: Fish, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Score the mackerel skin — Pat the mackerel fillets dry with paper towel and score the skin two or three times with a sharp knife.
- 2.
Coat with mustard oil — Mix the Dijon mustard with the olive oil, then brush the mixture generously over both sides of the fillets. Season with salt and black pepper.
- 3.
Preheat the grill — Preheat the grill to high and place the fillets skin-side up on the rack.
- 4.
Grill until crisp — Grill for 4-5 minutes until the skin is crisp and golden and the flesh flakes easily with a fork.
- 5.
Plate and serve — Transfer to plates, scatter with chopped parsley and serve with lemon wedges for squeezing over.