10 Ways to Glaze, Grill, Sear, and Smoke Mackerel
More than 30 different species of mackerel exist, from the small Pacific jack, which is only two inches long, to the king mackerel (which can weigh up to 100 pounds). The oily species are called “pelagic” fish, which means they live in the open sea away from the shoreline and ocean floor. The most common fish to be found in our dishes is the Atlantic mackerel. They can reach up to 20 miles across the Atlantic. Mackerel is a popular fish around the world. It can be roasted or barbecued. You can also grill it for escabeche or sear and marinate. Here are some of our favorite mackerel dishes to get the most out of this fish.
Seared Mackerel With Marinated Tomatoes
Julia Sedefdjian serves her simple mackerel overripe, heirloom tomato salads that are dressed. The white balsamic tomato vinaigrette is the perfect sweet and tart complement to the rich flavor of mackerel.
Smoked Fish Dip
The smoked fish dips served at Southern Soul Barbeque in St. Simons Island, Georgia, are inspired by Griffin Bufkin. This dip is delicious when made with smoked mackerel.
This version of escabeche, instead of the usual fried fish, showcases grilled mackerel. It is a rich, oily, and fatty type of mackerel that has been marinated in a pepper and onion marinade.
Spanish Mackerel Escabeche
Chef David Swain prepares a light, tasty dish by marinating fish fillets with red wine vinegar, olive oil, and carrots. These tangy flavors pair well with a white wine that is also tart, like an Australian Riesling.
Glazed Mackerel With Fried Eggplant And Mojo
The mackerel recipe from Jose Enrique is a wonderful combination of flavors and textures: crispy fish fillets and airy fried eggplant pieces with a garlic-citrus-mojo sauce that’s super spicy.
Smoked Mackerel Salad With Crunchy Vegetables
Trina Hahnemann, the Danish food writer and chef, has created a sweet-salty recipe that is crunchy thanks to the green apple, radishes, and cucumber.
Grilled Mackerel With Sicilian Caper and Tomato Salsa
Chef Michael White begs, “Give mackerel an opportunity.” The Spanish fish that White imports from Europe has its skin crisped up by grilling. It is then topped with an enticing tomato-caper sauce.
Open-Face Smoked-Mackerel Sandwiches
Turks make these sandwiches with grilled mackerel from the Bosphorus. Chef Mehmet Gurs’ version includes grilled bread spread with roasted garlic purée and topped with smoked fish, arugula red, onion slices, and tomato.
Fish Grilled with Chili-Lime Sauce in Banana Leaves
Chef Zak Pelaccio blends vibrant ingredients such as fresh lemongrass, ginger, and chiles with fish and chile sauce to create this bold and quick sauce. This sauce goes well with any fish, roasted or grilled, whether it is wrapped in banana leaves or not.
Spanish Mackerel in Three Sauces
Chef Christophe Eme pan fries fish until its skin is crisp and then serves it with a trio of sauces that are rich in flavor: basil pesto, black olive cream, and a lemony mango confit.