10 Ways to Glaze, Grill, Sear, and Smoke Mackerel
From marinated and seared on the stove to wrapped in banana leaves and grilled, these are our favorite ways to cook with mackerel.
Greg Dupree / Food Styling by Chelsea Zimmer and Melissa Gray / Prop Styling by Audrey Taylor
There are more than 30 species of fish that we call mackerel, ranging from small Pacific jack mackerel that are only a couple of inches long all the way up to king mackerel, which can reach 100 pounds. All varieties are oily fish dubbed "pelagic," meaning they live out in the open ocean, away from both the shore and the ocean floor. Atlantic mackerel is what most commonly makes its way onto our plates; they're found on both sides of the Atlantic in schools up to 20 miles long! Enjoyed all over the world, mackerel can be roasted, barbecued, or pan-fried. Try it smoked in a salad or incorporated into a dip, grilled for escabeche, or marinated and seared. Here are our favorite mackerel recipes to make the most of the fish.
Seared Mackerel with Marinated Tomatoes
Chef Julia Sedefdjian’s simple mackerel is briefly marinated, then seared and served over simply dressed ripe heirloom tomatoes. A white balsamic–spiked tomato vinaigrette provides the perfect sweet-tart counterpoint to the rich, robust flavor of the mackerel.
Smoked Fish Dip
This mayonnaise and cream cheese-based dip, seasoned with lemon juice, mustard, horseradish, and Old Bay, is inspired by Griffin Bufkin’s smoked fish dips at Southern Soul Barbeque on St. Simons Island in Georgia. It's wonderful made with smoked mackerel.
Kingfish Escabeche
Greg Dupree / Food Styling by Chelsea Zimmer and Melissa Gray / Prop Styling by Audrey Taylor
Instead of the typical fried fish, this version of escabeche showcases grilled kingfish, a rich and oily type of mackerel, bathed in an acidic pepper-and-onion marinade.
Spanish Mackerel Escabeche
In this light dish, chef David Swain marinates fish fillets in red wine vinegar and olive oil along with tender carrots and shallots. The tangy flavors here pair best with an equally tart white wine, such as an Australian Riesling.
Glazed Mackerel with Fried Eggplant and Mojo
This terrific mackerel from chef Jose Enrique has a great array of textures and flavors: flaky fish fillets, airy pieces of fried eggplant, and a super-spicy garlic-citrus mojo sauce.
Smoked Mackerel Salad with Crunchy Vegetables
This sweet-salty salad from Danish chef and food writer Trina Hahnemann gets its crunch from tart green apple, radishes, and cucumber.
Grilled Mackerel with Sicilian Caper-Tomato Salsa
"Give mackerel a chance," begs chef Michael White. The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped with a refreshing tomato-caper salsa.
Open-Face Smoked-Mackerel Sandwiches
Turks call these sandwiches balik ekmek and make them with grilled fish — like mackerel — from the Bosphorus. For his version, chef Mehmet Gürs spreads grilled bread with a creamy roasted garlic puree and tops it with smoked mackerel, arugula, and slices of red onion and tomato.
Fish Grilled in Banana Leaves with Chile-Lime Sauce
For this quick and bold sauce, chef Zak Pelaccio purees vibrant ingredients like fresh lemongrass and ginger with chiles and fish sauce. The sauce is delicious with any grilled or roasted fish, with or without the banana leaves.
Spanish Mackerel with Three Sauces
Chef Christophe Emé pan-fries fish until the skin is beautifully crisp, then serves it alongside a trio of deeply flavored sauces: a lemony mango confit, basil pesto, and black olive cream.
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