BBQ Line Caught Blue Mackerel

Ingredients

• 2 Blue Mackerel (line caught, butterflied or filleted with skin on)
• 1 tbsp Neutral Oil (for brushing the fish and grill)
• Sea Salt (to taste)
• 0.5 Lemon (for serving)

Steps

1. 1

   Prepare a charcoal grill for medium-high direct heat cooking.

2. 2

   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.

3. 3

   Season the skin side of the fish generously with sea salt.

4. 4

   Place the mackerel fillets skin-side down onto the hot grill grates.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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 per serving

• main
• seafood
• grilled
• bbq
• pescatarian
• gluten-free
• keto
• high-protein