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Whole Grilled Mackerel with Fresh Herb Marinade Recipe

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3.9 from 62 reviews

This Whole Grilled Mackerel recipe features fresh mackerel marinated in a vibrant blend of olive oil, garlic, fresh herbs, and lemon juice, then cooked to perfection on the grill. Wrapped in foil packets, the fish steams and grills simultaneously, resulting in moist, flavorful flesh with an aromatic herb finish. Perfect for a healthy, light seafood meal with a Mediterranean flair.

  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings

Ingredients

Herb Marinade

  • 3 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • Juice of 1 lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Fish and Garnish

  • 2 whole mackerel (about 1 pound each), cleaned and gutted
  • 1 lemon, sliced into rounds
  • 4 fresh rosemary sprigs
  • 4 fresh thyme sprigs

Instructions

  1. Prepare the Herb Marinade: In a bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme leaves, lemon juice, kosher salt, and black pepper until the mixture is fragrant and the herbs are well distributed in the oil.
  2. Prepare the Fish: Rinse the whole mackerel under cold water and pat dry thoroughly with paper towels. Using a sharp knife, make three shallow diagonal cuts on each side to allow the marinade to penetrate the flesh.
  3. Season and Marinate: Rub the herb marinade inside the fish cavities, into the diagonal cuts, and coat the entire skin surface. Tuck lemon slices and fresh rosemary and thyme sprigs inside each fish cavity. Place the fish in the refrigerator for 30 minutes to let the flavors infuse.
  4. Heat the Grill: Preheat your grill to medium-high heat, approximately 400°F (204°C). Remove the mackerel from the refrigerator about 10 minutes before grilling to bring them closer to room temperature.
  5. Build the Foil Packets: Place each marinated fish in the center of a sheet of heavy-duty aluminum foil. Spoon any remaining marinade over the top of the fish, then fold and seal the packets tightly, leaving some space inside for steam circulation during cooking.
  6. Grill the Fish: Place the foil packets on the preheated grill and close the lid. Cook for 15 minutes, then carefully turn the packets over and grill for an additional 12 to 15 minutes. The packets may puff up slightly due to steam build-up inside.
  7. Check for Doneness: Carefully open one foil packet away from your face to avoid steam burns. The fish flesh should look opaque and flake easily with a fork. If it is still translucent near the backbone, reseal the packet and cook for a few more minutes.
  8. Rest and Serve: Let the fish rest in the foil packets for 3 to 5 minutes after removing from the grill. Transfer the fish to serving plates and spoon the flavorful juices from the foil over the top before serving.

Notes

  • Make sure the mackerel is cleaned and gutted properly before cooking to ensure the best flavor and texture.
  • Using fresh herbs significantly enhances the aroma and taste of the marinade.
  • Foil packets help keep the fish moist and prevent flare-ups on the grill.
  • You can substitute kosher salt with sea salt if preferred.
  • If you don’t have a grill, this recipe can be adapted to cook in a preheated oven at 400°F (204°C) for similar times, wrapped in foil.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://allyumcooks.com/whole-grilled-mackerel-with-fresh-herb-marinade-recipe/