Orange & Rosemary-Spiced Grilled Mackerel

Orange & Rosemary-Spiced Grilled Mackerel



A stunning grilled mackerel with orange-rosemary spice perfect for the BBQ and served with pickled vegetable salad and a coriander mint & green chilli mayonnaise. Grill the the mackerel fillets skin-side down for about 4-5 minutes per side, or until the fish is cooked through and has nice grill marks.


Ingredients (Serves 2)

For the Grilled Mackerel:

  • 2 fresh mackerels
  • 1 orange (zested and juiced)
  • 1 sprig fresh rosemary (finely chopped)
  • 1 garlic clove (minced)
  • 1 tbsp olive oil
  • Salt and pepper to taste

For the Pickled Vegetable Salad:

  • 1 small red pepper (thinly sliced)
  • 1 small carrot (julienned)
  • 1 small red onion (thinly sliced)
  • 50 ml rice vinegar or white vinegar
  • 50 ml water
  • 1 tbsp sugar
  • 1 tsp salt

For the Coriander Mint & Green Chilli Mayonnaise:

  • 3 tbsp mayonnaise
  • 1 tbsp fresh coriander (finely chopped)
  • 1 tbsp fresh mint (finely chopped)
  • 1 green chilli (finely chopped, seeds removed for less heat)
  • 1 tsp lime juice
  • Salt to taste


1. Marinate the Mackerel:

  • In a small bowl, mix the orange zest, orange juice, chopped rosemary, minced garlic, olive oil, salt, and pepper.
  • Place the mackerel fillets in a shallow dish and pour the marinade over them, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes. 
2. Prepare the Pickled Vegetable Salad:
  • In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil and stir until the sugar and salt dissolve. Remove from heat and let it cool.
  • Place the sliced carrot, red pepper and red onion in a bowl. Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged. Let it sit for at least 30 minutes.

3. Make the Coriander Mint & Green Chilli Mayonnaise:

  • In a small bowl, combine the mayonnaise, chopped coriander, chopped mint, chopped green chilli, lime juice, and a pinch of salt. Mix well and refrigerate until ready to use.

4. Grill the Mackerel:

  • Preheat the grill to medium-high heat. Remove the mackerel from the marinade and pat dry with paper towels.
  • Grill the mackerel fillets skin-side down for about 4-5 minutes per side, or until the fish is cooked through and has nice grill marks.

5. Assemble the Dish:

  • Serve the grilled mackerel fillets on plates.
  • Drain the pickled vegetables and place a generous portion next to the mackerel.
  • Add a dollop of coriander mint & green chilli mayonnaise on the side.
  • Garnish with extra fresh herbs if desired.

6. Enjoy!

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