Best for: A rich whole fish for people who love sardines, herring, and big flavor.
Mackerel’s rich, oily flesh is built for smoke and char. Grill the fish whole with lemon and onion in the cavity, keep the skin dry and the grate hot, and serve it the northern way — with black bread and boiled potatoes.
Grill: Direct medium-high heat; 425°F. Equipment: Grill, fish basket or wide spatula, instant-read thermometer.
Ingredients
Rest: 3 minutes. Total: 30 minutes.
Mackerel
- 2 whole mackerel, about 1 lb each, cleaned
- 1 tablespoon neutral oil
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 1 small yellow onion, thinly sliced
- 1 lemon, half sliced and half cut into wedges
- 4 sprigs fresh dill
To serve
- Black or rye bread
- Boiled potatoes with dill
- Pickled cucumbers
Directions
Pat the mackerel dry inside and out. Rub with oil, salt, and pepper.
Stuff the cavities with onion, lemon slices, and dill.
Heat the grill to 425°F and oil a fish basket or the grates thoroughly.
Grill the mackerel for 5 to 6 minutes per side, until the skin is crisp and blistered and the flesh flakes.
Cook the thickest flesh to 145°F near the backbone.
Rest for 3 minutes. Serve with lemon wedges, black bread, boiled potatoes, and pickles.
Grilling tip: Score the skin lightly if the fish are thick — it helps the heat in and the skin crisp evenly.
