BBQ Line Caught Blue Mackerel
Josh Niland cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
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A masterclass in grilling oily fish, these blue mackerel fillets are seasoned simply and grilled over charcoal using a fish weight to achieve perfectly crispy skin and succulent flesh.
- Time
- 16 minutes
- Equipment
- Grill
- Good for
- Lunch or dinner
- Contains
- Fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Prepare a charcoal grill for medium-high direct heat cooking.
Ensure the mackerel skin is very dry by wiping it with a paper towel. Lightly brush the skin side of the mackerel fillets with a thin layer of neutral oil.
Season the skin side of the fish generously with sea salt.
Place the mackerel fillets skin-side down onto the hot grill grates.
Immediately place a heavy fish weight (like the Saint Peter fish weight) on top of the fillets. This ensures maximum surface contact between the skin and the grill for even crisping.
Grill the fish skin-side down for approximately 3-4 minutes, or until the skin is deeply charred and crispy and the flesh is mostly cooked through from the bottom up.
Remove the weight and carefully flip the fish. Grill the flesh side for only 30-60 seconds to just finish the cooking process without drying out the delicate meat.
Remove from the grill and serve immediately with a squeeze of fresh lemon.
Notes
Josh Niland emphasizes the use of a fish weight to achieve the signature 'Charcoal Fish' texture. If you do not have a professional fish weight, a heavy cast iron press or a foil-wrapped brick can be used as a substitute.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 268
- Protein
- 19 g
- Carbs
- 1 g
- Fat
- 21 g
- Fiber
- 1 g
Where the calories come from
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