Grilled Spanish Mackerel with Green Sauce Recipe

Name: Grilled Spanish Mackerel with Green Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8-ounce) Spanish mackerel fillets, skin on; Kosher salt and freshly ground black pepper; Finely ground dried red chiles, such as de Arbol; Extra virgin olive oil; Green Sauce (recipe follows); 2 cups loosely packed fresh flat-leaf parsley leaves; 1 cup loosely packed mixed fresh tender herb leaves, such as dill, tarragon, chives, lemon balm, basil, spearmint, chervil, and/or fennel fronds; 2 scallions, white and green parts, thinly sliced; 1 tablespoon finely chopped brined capers; 2 oil-packed anchovy fillets, finely chopped; 1 hard-boiled egg yolk, finely grated; 1/4 teaspoon kosher salt; Freshly ground black pepper; Chile flakes; 1/2 cup extra virgin olive oil, plus more as needed; Grated zest and juice of 1/2 lemon; (makes 1 generous cup)

Servings: persons

4 (8-ounce) Spanish mackerel fillets, skin on
Kosher salt and freshly ground black pepper
Finely ground dried red chiles, such as de Arbol
Extra virgin olive oil
Green Sauce (recipe follows)
2 cups loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed mixed fresh tender herb leaves, such as dill, tarragon, chives, lemon balm, basil, spearmint, chervil, and/or fennel fronds
2 scallions, white and green parts, thinly sliced
1 tablespoon finely chopped brined capers
2 oil-packed anchovy fillets, finely chopped
1 hard-boiled egg yolk, finely grated
1/4 teaspoon kosher salt
Freshly ground black pepper
Chile flakes
1/2 cup extra virgin olive oil, plus more as needed
Grated zest and juice of 1/2 lemon
(makes 1 generous cup)

1
Prepare a fire in a charcoal grill.
2
Season both sides of each fillet generously with salt, pepper, and chile.
3
Drizzle both sides with a little olive oil.
4
When the grill is very hot but the flame has died down and the coals are completely covered with ash, put the mackerel, skin side down, on the grill.
5
Cook for at least 2 minutes before moving it at all.
6
In the meantime, watch for flare-ups, extinguishing them with a little water from a squirt bottle (beer works, too).
7
It will take 4 to 6 minutes to cook the skin side.
8
When the skin is crispy and deep golden brown, gently flip the fillets with a spatula and again dont move.
9
Grill for 2 to 3 minutes, until just cooked through.
10
Serve with green sauce.
11
Chop the parsley, herbs, and sliced scallions very fine.
12
Put them in a small bowl and add the capers, anchovies, egg yolk, salt, pepper, and chile flakes to taste.
13
Mix well, and slowly drizzle in the oil, stirring.
14
Add the lemon zest and juice.
15
If the sauce seems too thick, add a touch more oil.
16
Adjust the seasoning if needed.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 (8-ounce) Spanish mackerel fillets, skin on, Kosher salt and freshly ground black pepper, Finely ground dried red chiles, such as de Arbol, Extra virgin olive oil, and more.

Yes, Grilled Spanish Mackerel with Green Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Spanish Mackerel with Green Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions