Grilled Mackerel Steak

History of Grilled Mackerel Steak

Mackerel is a widely consumed fish known for its rich, oily texture and robust flavor. It has been a staple in diets across various cultures, particularly in coastal regions where fishing is a primary activity. The history of Grilled Mackerel Steak is tied to the broader tradition of grilling or broiling fish, a method dating back to ancient civilizations, such as the Greeks and Romans, who often grilled fish over open flames.

In Japan, grilled mackerel, known as “Saba Shioyaki”, is a traditional dish. It is seasoned with salt and grilled to perfection, and it is often served as part of a Japanese breakfast. Mackerel’s popularity spread across Europe and Asia due to its nutritional value, being high in omega-3 fatty acids and other essential nutrients.

Grilled mackerel steaks, particularly when marinated or seasoned with simple ingredients like olive oil, lemon, and herbs, have become a common feature in Mediterranean cuisine and beyond, offering a healthy and flavorful option that highlights the natural oils in the fish. The dish is loved for its simplicity, requiring only minimal preparation to achieve a flavorful meal.

Making Grilled Mackerel Steak

Ingredients

For 2 servings:

  • 2 mackerel fillets or steaks (about 6 oz each)
  • 2 tablespoons olive oil
  • 1 lemon (zested and juiced)
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh thyme (or rosemary)
  • Salt and pepper to taste
  • 1 tablespoon soy sauce (optional, for a deeper umami flavor)
  • Fresh parsley (optional, for garnish)

Steps

  1. Prepare the Mackerel Steaks:
    • If using whole mackerel, ask your fishmonger to fillet and remove the bones, or you can fillet the fish yourself. Mackerel steaks are also commonly sold already cut from the fish.
    • Pat the mackerel fillets dry with a paper towel to remove excess moisture, which will help with the grilling process.
  2. Make the Marinade:
    • In a small bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, fresh thyme (or rosemary), and soy sauce (if using). Season with salt and pepper.
    • Whisk the marinade ingredients together until well combined.
  3. Marinate the Mackerel:
    • Place the mackerel fillets or steaks in a shallow dish and pour the marinade over them.
    • Allow the fish to marinate for about 15-20 minutes, ensuring that the fish absorbs the flavors. (You can marinate for up to an hour for more intense flavor, but don’t exceed this time, as the acid from the lemon can start to break down the fish too much.)
  4. Grill the Mackerel:
    • Preheat your grill or grill pan over medium-high heat. Make sure the grill grates are clean and well-oiled to prevent sticking.
    • Once the grill is hot, place the mackerel steaks on the grill. Grill for about 3-4 minutes on each side, depending on the thickness of the fillets. The fish should be golden and crispy on the outside while remaining tender and juicy on the inside.
    • The fish is done when it easily flakes with a fork, but be careful not to overcook it, as mackerel can dry out quickly.
  5. Serve:
    • Once the mackerel steaks are grilled to perfection, remove them from the grill and place them on a serving platter.
    • Garnish with fresh parsley and a wedge of lemon for added brightness and a fresh pop of flavor.
  6. Enjoy:
    • Serve the grilled mackerel steaks with your choice of sides, such as roasted vegetables, a light salad, or steamed rice. You can drizzle more lemon juice or a touch of extra virgin olive oil over the fish just before serving for added richness.

Tips and Variations:

  • For Extra Flavor: Consider adding a dash of paprika, chili flakes, or Dijon mustard to the marinade for added depth and heat.
  • Grilled Vegetables: Grilled vegetables like zucchini, eggplant, or bell peppers are perfect accompaniments for this dish.
  • Smoking the Mackerel: If you have a smoker, mackerel takes on a delicious smoky flavor when smoked. Smoke the mackerel steaks for 30 minutes to an hour for an added twist.

Serving Suggestions:

  • Mediterranean Style: Pair the grilled mackerel with a side of Greek salad (cucumbers, tomatoes, olives, and feta), grilled pita bread, and a drizzle of tzatziki sauce.
  • Asian-Inspired: Serve the mackerel with steamed jasmine rice and sautéed vegetables like bok choy or spinach, along with a drizzle of soy sauce and sesame oil for an Asian flair.
  • With Lemon and Herbs: For a lighter meal, serve the mackerel with a simple lemon wedge and fresh herbs like dill, parsley, or cilantro.

Why Grilled Mackerel Steak Works:

Grilled mackerel is rich in flavor, and grilling helps to bring out the natural oils in the fish, creating a moist and tender steak with a smoky exterior. The marinade, often with citrus, garlic, and herbs, complements the fish’s bold flavor while keeping it fresh and vibrant. This dish is not only healthy and quick to prepare but also a satisfying main course that’s sure to impress at any dinner table.