Best Grilled Mackerel With Escalivada Toasts Recipes

Grilled Mackerel with Toasted Garlic Butter image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 medium mackerel, filleted, skin on
5 garlic cloves, smashed
4 ounces butter
Salt
Pepper
1 or 2 limes

Steps:

Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
In a small saucepan, melt the butter and add the smashed garlic.
Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons).
Squeeze 1/2 of a lime over each fillet and serve immediately.

Whole Grilled Mackerel image

Provided by Martha Stewart

Number Of Ingredients 5

1 whole mackerel or striped bass (about 3 pounds), deboned, head and tail left intact
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
2 lemons
4 to 6 fresh thyme sprigs

Steps:

Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds). Using a sharp knife, make a few slashes in skin on both sides of fish. Open fish like a book. Season inside with salt and pepper, and drizzle with oil. Thinly slice 1 lemon; arrange lemon and thyme sprigs over 1 side of fish. Close fish, and rub oil all over skin.
Grill fish until skin is charred on 1 side, about 10 minutes. Carefully turn fish; cover, and cook until flesh inside is opaque, 10 to 12 minutes. Transfer fish to a platter, and open like a book. Drizzle with oil and juice from remaining lemon.