Grilled mackerel with sweet soy glaze
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Grilled mackerel with sweet soy glaze

Learn to fillet this sustainable fish with our step-by-step guide, then serve with fragrant Asian flavours

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Method

  1. Score the mackerel fillets a couple of times on the skin, then lay them in a shallow dish. Sprinkle with the lime zest and juice, and leave to marinate for 5-10 mins.
  2. Place all of the sauce ingredients in a small pan with a splash of water and gradually bring to a simmer. Cook for 5 mins to thicken slightly, then remove from the heat and set aside.
  3. Turn the grill to its highest setting and place the mackerel on a greased baking tray, skin side up. Sprinkle the fillets with the olive oil and some sea salt, then grill for 5 mins until the flesh is opaque and cooked through.
  4. Divide bok choi between plates, lay 2 mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime.

PER SERVING

474 kcalories, protein 29g, carbohydrate 22g, fat 30 g, saturated fat 6g, fibre 0g, sugar 22g, salt 3 g

Recipe from Good Food magazine, February 2012.

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Latest comments and suggestions

  • Binder photo Jolly

    09 March 2012

    Jolly commented on this recipe

    Easy to prepare and cook with store cupboard ingredients. Added the butter from cooked new potatoes to sauce to mellow the sharpness. A whole chilli might be too fiery for some.

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  • Binder photo Jolly

    09 March 2012

    Jolly rated this recipe

    4 stars

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  • Binder photo Karen

    16 April 2012

    Karen rated and commented on this recipe

    5 stars

    Sauce first time was slightly overpowering, so changed in line with Raymond Blanc recipe - 1 tbsp soy sauce plus 1 tbsp water, instead of 2 tbsp soy sauce, also make chilli a small one or half of medium one. I also reduced the sugar to 2 tsp. This upped rating to 5 star.

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  • Binder photo jylbgfr

    12 June 2012

    jylbgfr rated this recipe

    4 stars

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  • Binder photo LetMeFeedYou

    06 October 2012

    LetMeFeedYou rated and commented on this recipe

    4 stars

    Made it to the recipe - delicious, we have had it twice now and will make it again and again. Cooked the fish on the barbeque so the skin was really crispy.

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  • Binder photo King Koo

    11 October 2012

    King Koo commented on this recipe

    Hi there, I was going to try it, but, nowhere did the recipe talk about flipping the fish. So the skin side of the fish is never cooked then? Am I missing something? Thanks.

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  • Binder photo Philippa

    25 February 2013

    Philippa rated and commented on this recipe

    1 stars

    This was all a bit strong for me. The glaze was alright but I don't think I realised quite how strong mackerel is. I don't think i'd make it again.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Ingredients

  • 4 mackerel fillets (use our step-by-step guide if filleting from whole)
  • zest and juice 1 lime , plus extra wedges to serve
  • 1 tbsp extra-virgin olive oil
  • butter , for greasing
  • steamed baby bok choi , to serve

FOR THE SAUCE

  • 2 tbsp soy sauce
  • 1 red chilli , deseeded and cut into matchsticks
  • juice 1 lime
  • thumb-sized piece ginger , grated
  • 2 tbsp muscovado sugar
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PER SERVING

474 kcalories, protein 29g, carbohydrate 22g, fat 30 g, saturated fat 6g, fibre 0g, sugar 22g, salt 3 g

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