If prepared properly, mackerel fish is one of the most delicious types of fish you could prepare. That’s why we bring you the best 8 mackerel recipes that will show you how to cook mackerel so you can easily enjoy it along with your friends and family anywhere from July to February.
1. Grilled Mackerel Fillets With Lime Mojo
This dish is easy to make, enough for 4 people and it doesn’t require much time.
- 4 mackerel fillets
- A handful of watercress, rocket, or lambs lettuce
- 1 segmented orange
- olive oil – 125ml
- 3 limes, 1 peeled and segmented
- 2 oranges, 1 zested and 2 juiced – 90 mil of juice
- 1 garlic clove, crushed
- dried oregano – ½ tbsp.
- ground cumin – 1 tsp
Start by making mojo. You’ll create it simply by stirring all the mojo ingredients together instead of lime segments. Add those when you decide to serve it.
Take oil, cover the mackerel, and season it. In preheated grill to high temperature place the mackerel and grill it for 5 minutes skin-side, or even less if you see it’s cooked enough. Mix the leaves, spread them on 4 plates, add orange parts, and cover them with mojo.
2. Spiced Mackerel Fillets With Potato Salad
It takes about 40 minutes to make this meal, but other than time, it is really easy and enough for 4 people.
- 2 tsp, crushed cumin seeds
- 2 tsp, crushed coriander seeds
- ½ tsp cayenne pepper
- ½ tsp turmeric
- 2 lemons, 1 cut into wedges to serve
- 8 mackerel fillets, skin on and scaled
For potato salad
- 500g of halved, small potatoes
- 4 chopped spring onions
- 1 lemon, zested and juiced
- 3 tbsp of olive oil
- A large bunch of chopped parsley
Take cumin, coriander, cayenne, and turmeric and mix them all with lemon juice and season it well.
With the knife make diagonal holes in the mackerel and fill and rub them with seasoning, then let it marinate for about 20 minutes.
Cook the potatoes for about 20 minutes until they become soft, take them out of the water and while warm mix them with other salad ingredients.
Grill the mackerel on its skin side between 5 and 8 minutes until it is cooked well enough. Place it beside the salad and serve it.
3. Sweet Potato Jackets With Smoked Mackerel And Dill Yogurt
This dish is prepared in an oven, it takes about an hour but it is absolutely delicious.
- 2 small, scrubbed sweet potatoes
- 2 small smoked mackerel fillets, flaked
- small bunch of chopped dill
- 1 tsp of wholegrain mustard
- 4 tbsp of fat-free yogurt
- a pinch of paprika, plus extra to serve
- rocket salad
Preheat oven to 160 – 180 degrees Celsius. Take sweet potatoes cut them through the middle, rub with 1 tsp of oil and bake for 40-50 minutes. When it becomes soft, mix the rest of the ingredients, fill the potato jackets, and add a bit of paprika. Serve it with rocket salad.
4. Teriyaki Mackerel, Pineapple, And Rice Lettuce Wraps
The next dish of our mackerel recipes can be used both as a starter or as a main dish. For starters, it can be served up to 6 people, while as a main dish it is enough to feed 3.
- 90g of sushi rice
- 1 tbsp of sesame seeds
- A handful of blanched beansprouts
- 200g of diced pineapple
- 1 diced red chili
- 4 shredded spring onions
- 1 tsp sesame oil
- Small bunch of roughly chopped coriander
- 4 larger to 6 smaller mackerel fillets
- 90 ml teriyaki sauce
- 2 tsp of grated ginger
- 1 small cucumber, cut into batons
- 1 head of soft lettuce with leaves separated
Following the instructions provided by the manufacturer, cook the sushi rice, and add the sesame seeds.
Put beansprouts into a bowl, add pineapple, chili, lime juice, spring onions, sesame oil, and coriander and mix it all.
Take the mackerel fillet, remove the skin, and cut it into the size of a bite. Heat a frying pan, mix the teriyaki sauce and ginger and let it simmer for about 2 minutes. Add the fish and stir to avoid sticking, and cook it for a minute or two.
The pineapple salad, cucumber batons, and sesame rice should be placed in bowls and served with teriyaki mackerel and lettuce leaves.
5. Smoked Mackerel Hash With Eggs, Tzatziki, And Roasted Peppers
This tasty dish is enough to feed 4 people and it will take about an hour to prepare.
- 2 small pinches of salmon
- 600g of floury potatoes, peeled and cut into 3-4 centimeter pieces
- 2 onions, chunkily diced
- 1 clove of crushed garlic
- 25g of butter
- Rapeseed oil
- 1 tsp of sweet smoked paprika
- 1 zested lemon
- 200g of flaked, skinless smoked mackerel
- 5 eggs
- 290g of roasted red peppers, sliced and patted dry
- 2 handfuls of rocked
- 1 tub of tzatziki
Fill a large pan with salted water, boil it with one pinch of saffron threads and add the potatoes. Let it boil until potatoes become soft, drain them, and let them dry. Then, heat your oven to between 180 and 200 degrees Celsius.
Put onion and garlic in frying pan along with the butter and 1 tbsp of oil, fry until they become soft but keep their color. Add the second saffron pitch and paprika and fry it for one minute. Add potatoes, crush into the onions and fry until they become crispy.
Now it is time to stir the lemon zest, mackerel, an egg, and a bit of seasoning. Press the top, put it in the oven, and let it bake for 15-20 minutes. When it gets golden shade, it’s done.
Just before the hash is almost prepared, in another spoon of oil fry the rest of the eggs and warm up the peppers, then divide the hash between plates with a fried egg per plate, and add rocket salad, warm peppers, and tzatziki.
6. Japanese-Style Mackerel Rice Bowl
To prepare this mackerel dish you’ll need about half an hour, but the final result is a really tasty meal for 4 people.
- 300g sushi rice
- 200g frozen soya beans
- 150ml teriyaki sauce
- 1 large garlic clove, crushed
- zest and juice 1 lemon
- 4 smoked mackerel fillets, skin removed
- 4 spring onions, halved and shredded lengthways
- wasabi paste, to serve, if you like
Start with rice and follow the instructions provided by the manufacturer, and add the soya beans for the last 3 minutes of the rice cooking.
In a bowl, mix teriyaki sauce, garlic, lemon zest, and juice as you heat a frying pan to a medium. Take the teriyaki sauce and brush it or pour the mixture over the mackerel, then follow by frying the fish skin-side down for a few minutes. After 2 minutes, turn the fish to the other side, add the rest of the teriyaki mixture to the pan, wait until the bubbles form, and cook for about 2 more minutes.
Take 4 bowls, put the rice in them, lay a mackerel fillet over the rice, and pour the sauce over. Serve it alongside wasabi paste, if you love it.
7. Peppered Mackerel Fishcakes
If you have any mackerel leftovers, learning how to cook mackerel fishcakes is a great option. It is also good for camping and can be made without a problem in a camping kitchen.
- 300g cold mashed potato
- 6 spring onions, thinly sliced
- 1 tbsp horseradish sauce
- 250g / 9oz peppered mackerel fillets, skinned and flaked
- 2 tbsp plain flour
- 1 egg, beaten
- 85g dried breadcrumbs
Take a bowl as large as possible and add potato, spring onions, horseradish, and mackerel, mix it until you join it all together, and follow by shaping it into 8 similar-size cakes.
Roll the cakes through the flour, then dip them in the egg, breadcrumbs, cover it, and cook it when ready. If you want to wait more than 24 hours, put it in a freezer.
Grill it between 5 and 7 minutes from each side. When it becomes crunchy and receives a golden brown color, it is done and ready to be served.
8. Barbecued Mackerel With Ginger, Chili & Lime Drizzle
This mackerel recipe is great when you decide to spend the afternoon barbequing with your friends.
- 3 tbsp extra-virgin olive oil
- 4 small whole mackerel, gutted and cleaned
For the drizzle
- 1 large red chili, deseeded and finely chopped
- 1 small garlic clove, finely chopped
- small knob fresh root ginger, finely chopped
- 2 tsp honey
- finely grated zest and juice of 2 lime
- 1 tsp sesame oil
- 1 tsp Thai fish sauce
Start by lighting the barbeque up and letting the flames pass so you get nice, hot, and white ashes.
In a small bowl add 2 tbsp of olive oil, pour the other ingredients and adjust the taste if needed.
Cut each side of the fish up to 6 times while trying not to hit the bone. Season it lightly before putting it on the wire. Let it barbecue for 5-6 minutes before you turn it on the other side. When the eyes become white, it is done.
With a spoon, spread the drizzle over the fish and let it still for a few minutes, then serve.
Here are the answers to some of the most frequently asked questions about mackerel recipes and how to cook mackerel.
Q: Is mackerel a good eating fish?
Yes. It is rich with healthy fats and it is regarded as one of the healthiest fish species in the world, especially if you eat it while it is still super-fresh. Mackerel meat can’t last long without spoiling, so use it as quick as possible. Also, when buying, make sure it is fresh. If it is soft, skip it.
Q: How do you prepare mackerel?
Basically, any way imaginable. You could try any recipe you want, but it is the best when fried or put on a barbeque. However, if you decide to bake it in your oven, you won’t make a mistake and it will taste amazing, so don’t be afraid to be creative and try different things.
Q: Can you eat mackerel skin?
Along with all the other mackerel parts, its skin is equally delicious and healthy, especially if seasoned the way you like it. When it comes to the best way to prepare it, it all depends – some like it barbequed, the others prefer to have it fried in a frying pan, so it is completely up to you and your own preference.
Q: What does mackerel taste like?
If you have the need to compare it to something familiar, then probably the closest thing you could compare the taste of mackerel to are tuna or salmon. However, almost equally the taste of the fish is influenced by your mackerel recipe and your decision on how to cook mackerel. That’s why it is important to make sure the seasoning is nice and tasty and the ingredients are as high quality as possible.
Globo Surf Overview
Mackerel is one of the healthiest fish in the world and it is also one of the tastiest. This article will help you make some of the best mackerel dishes you’ll ever run into, so you can not only enjoy but also impress your friends and family with your cooking knowledge, besides your fishing knowledge.