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1
Preheat a grill to medium-high heat.
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2
Combine the lemon juice, garlic, and 1/2 teaspoon of the salt in a blender, and puree until smooth.
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3
With the blender running, slowly drizzle in 1/2 cup of the olive oil to make an emulsified dressing.
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4
Season the mackerel with the remaining salt, and brush with the remaining 2 tablespoons olive oil.
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5
Put the fish on a rimmed baking sheet, and drizzle each fillet with 1 to 2 tablespoons of the lemon-garlic dressing.
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6
Rub or brush the dressing all over the fillets.
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7
Grill the fish, skin side down, until the skin is marked and loosens its grip on the grill grates, about 3 minutes.
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8
Carefully flip the fillets with a large, wide metal spatula.
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9
Grill until just cooked through, about 3 to 4 minutes more.
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10
Remove the fish to a platter.
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11
(Its okay if the fish breaks up a bit; just cut the fillets into serving pieces on the platter.)
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12
Mix the mint leaves into the remaining dressing, drizzle over the fish, and serve.
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13
A thin row of bones runs down the dividing line of each mackerel fillet.
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14
You can have your fishmonger trim them out for you, or do it yourself with a sharp fillet knife, making sure you dont cut all the way through so the fillet stays together.
