Turkish · Dinner
Grilled Mackerel
Mackerel fillet, skin-on, marinated briefly in olive oil, lemon juice, and garlic, then grilled over high heat until the skin blisters and crisps. Topped with sumac-coated onion and parsley, served with lemon and warm flatbread.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
428Calories
39.2gProtein
24.1gFat
17.4gCarbs
2.9gSugar
3.4gFiber
992mgSodium
133mgChol
4.9gSat Fat
780mgPotassium
65mgCalcium
2.8mgIron
9.5mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the mackerel fillet dry and score the skin twice with a sharp knife. Lay it in a shallow dish.
2
Marinate
Whisk together olive oil, lemon juice, minced garlic, salt and black pepper. Pour over the fillet and let sit 15 minutes at room temperature.
3
Grill
Heat a grill pan to high and lay the fillet skin-side down. Cook 4 minutes undisturbed until the skin crisps and releases cleanly.
4
Grill
Flip the fillet and grill the flesh side 2–3 minutes over high heat until the center just turns opaque and flakes easily.
5
Build
Thinly slice the onion and toss with the sumac in a small bowl until evenly coated.
6
Plate
Set the mackerel on a plate, scatter with the sumac onion and chopped parsley, and serve with the lemon wedge and warm flatbread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, skin on
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 11 small onion
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- 22 small flatbread
