Citrusy Mackerel
Preparation time
Cooking time
Total time
Your mackerel fillets should be pin boned when you buy them. Make sure by running your finger down the middle. If you find any left pull them out with tweasers. The key to this dish is not overcooking the fish, it will only need a few minutes. Pre-heat your grill before using. Serve with basmati rice.
Recipe type: Main Course
Cuisine: Fish
Serves: 2
  • One mackerel fillet per person (medium size)
  • Juice of 1 lemon
  • Juice and zest of a small orange or satsuma or similar
  • One wine glass of white wine
  • Pinch of chilli powder
  • Salt and pepper
  • 50 gr butter split into two
  • Red pepper diced
  • Oil
  1. Gently cook the diced red pepper in the oil until soft. Set aside.
  2. Meanwhile, melt half the butter with the lemon and orange juice.
  3. Brush both sides of the mackerel with some of the butter/lemon mixture and place on some foil in the grill pan. Set aside.
  4. Pre-heat the grill
  5. Put the wine in another saucepan and reduce gently until about half the volume. When reduced, add the butter/juice mixture, chilli powder and orange zest and simmer gently for a few minutes. Check seasoning.
  6. Place the mackerel onto the grill skin side up. Cook for 3 minutes and then turn over. You should find that it is nearly cooked apart from a pinker strip in the middle.
  7. Cook for 2 minutes then check again. It should be done, but add an extra minute if required. Remember the fish will continue cooking for a little while after taking it away from the heat.
  8. Re-heat the sauce and whisk in the remaining butter.
  9. Re-heat the peppers.
  10. Place the fish on your cooked rice and sprinkle with the peppers. Spoon over the sauce.
Recipe by Edinburgh Foody at