Broiled Mackerel
Broiled mackerel with lemon, garlic, and parsley offers a zesty, savory flavor perfect for seafood lovers seeking a quick, healthy meal paired with salad and white wine.
Ingredients
Instructions
- Mix the lemon juice, olive oil, chopped garlic, and chopped parsley in a bowl.
- Broil the mackerel, basting frequently with the mixture.
- Once cooked, garnish with additional parsley.
- Serve with a salad and white wine for a complete meal.
Tips & Substitutions
For a more intense flavor, marinate the mackerel in the lemon and olive oil mixture for 30 minutes before broiling. If you don't have mackerel, try using sardines or trout as substitutes. Fresh herbs like dill or cilantro can replace parsley for a different flavor profile. Make sure to watch the fish closely while broiling to avoid overcooking.
Serving Suggestions
Serve the broiled mackerel alongside a fresh salad and a glass of white wine for a delightful meal. It also pairs beautifully with Marinated Peppers for a burst of flavor. You can add a side of Tabouli(Grain Salad) for a refreshing complement that highlights Mediterranean recipes.
Storage & Reheating
Leftover broiled mackerel can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Broiled Mackerel contains roughly 889 calories, with 0g protein, 1g carbohydrates, and 100g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What type of mackerel should I use for this recipe?
For broiling, Atlantic mackerel is a great choice due to its rich flavor and firm texture. However, Pacific mackerel can also work well if that's what you have access to. Ensure the fish is fresh for the best results.
Can I make this recipe with skinless mackerel?
Yes, you can use skinless mackerel, but the skin adds a nice texture when broiled. If using skinless, be mindful of cooking time as it may cook faster without the skin.
How can I tell when the mackerel is done cooking?
The mackerel is done when it flakes easily with a fork and is opaque throughout. An internal temperature of 145°F (63°C) is ideal. Keep an eye on it while broiling to avoid drying out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).