Turkish · Dinner
Grilled Mackerel
Butterflied mackerel fillet seasoned with garlic, oregano and lemon, then charred skin-side down on a grill until the skin blisters. The flesh is cooked through and flaked, finished with a sumac-onion topping and fresh parsley, served with lemon. Olive oil keeps saturated fat and cholesterol low.
$7
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
338Calories
34.2gProtein
19.8gFat
6.8gCarbs
2.9gSugar
1.9gFiber
230mgSodium
78mgChol
3.6gSat Fat
680mgPotassium
55mgCalcium
2.1mgIron
9.5mcgVitamin B12
15mgVitamin C
Goes well with
Crisp White Wine
local
Turkish Tea (Çay)
international
gluten-free
pescatarian
low-carb
low-cholesterol
low-calorie
low-chol
Instructions
1
Prep
Pat the mackerel fillet dry and lay skin-side down. Rub both sides with oil, minced garlic, lemon juice, oregano, salt and pepper.
2
Rest
Leave the fillet at room temperature for 10 minutes.
3
Grill
Place skin-side down on a medium-high grill or ridged pan. Cook 4 minutes until the skin blisters and releases cleanly from the grates.
4
Grill
Flip the fillet and cook the flesh side 3 to 4 minutes over medium-high heat until opaque and flakes easily with a fork.
5
Toss
In a small bowl, toss the thinly sliced onion with sumac and a pinch of salt.
6
Plate
Transfer the mackerel to a plate, scatter the sumac onion and chopped parsley over the top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, butterflied
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 1 tbsp1 tbsp lemon juice
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp sumac
- 11 small onion
- 2 tsp2 tsp fresh parsley
- 22 lemon wedge
- pinch of salt
- pinch of black pepper
