Turkish · Dinner
Grilled Mackerel
Whole mackerel is butterflied, brushed lightly with olive oil, and grilled over high heat until the skin blisters and the flesh flakes. Seasoned simply with lemon, sumac, and oregano, it is served with a grilled tomato half, a wedge of onion, and fresh parsley, keeping the dish light and low in calories.
$6
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
339Calories
34.2gProtein
19.6gFat
8.4gCarbs
3.9gSugar
2.9gFiber
720mgSodium
128mgChol
4.1gSat Fat
870mgPotassium
80mgCalcium
2.6mgIron
9.5mcgVitamin B12
28mgVitamin C
Goes well with
Crisp white wine (Sauvignon Blanc or Pinot Grigio)
local
Ayran
international
low-calorie
gluten-free
low-carb
low-calorie
Instructions
1
Prep
Pat the mackerel fillet dry, rub both sides with olive oil, sumac, oregano, salt, pepper, and minced garlic, working seasoning into the flesh.
2
Grill
Heat grill pan to high, place tomato half and onion wedge on grates, char for 3 to 4 minutes until dark char lines form and tomato softens.
3
Grill
Place mackerel skin-side down on hot grill and cook 3 to 4 minutes until skin blisters and releases from grates.
4
Grill
Flip mackerel carefully with fish spatula and cook flesh side 2 to 3 minutes over high heat until opaque and flakes easily.
5
Plate
Transfer mackerel to plate with charred tomato and onion, scatter chopped parsley over top, serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, butterflied and scaled
- 2 tsp2 tsp olive oil
- 11 lemon, cut into wedges
- 1 tsp1 tsp sumac
- 1 tsp1 tsp dried oregano
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 small tomato, halved
- 11 onion, cut into a thick wedge
