{"id":6928,"date":"2025-03-31T05:17:55","date_gmt":"2025-03-30T18:17:55","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=6928"},"modified":"2025-03-31T05:38:07","modified_gmt":"2025-03-30T18:38:07","slug":"grilled-mackerel-with-romesco-sauce","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/appetizers-and-snacks-recipes\/seafood-appetizers\/grilled-mackerel-with-romesco-sauce\/","title":{"rendered":"Grilled Mackerel with Romesco Sauce"},"content":{"rendered":"\n

This bright and vibrant Grilled Mackerel with Romesco Sauce recipe has all of the signature flavors and visuals of a classic Mediterranean Seafood dish. Imagine yourself parked up at a little Tapas bar somewhere in the Mediterranean sipping some Wine and enjoying a few light plates of delicious food. That\u2019s exactly what this dish is all about. It\u2019s a very simple dish to prepare, and showcases the amazing flavor of Mackerel

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How to perfectly cook Mackerel every time<\/h2>\n\n\n\n

Mackerel is such a delicious fish to eat. The good news is that it\u2019s one of the simplest fish to cook too. Mackerel is one of the oiliest fish you can get, even more so than Salmon. It benefits from a light cook so that the Oils are still juicy when the Fish is eaten. You want to just barely cook the Mackerel, only a few minutes of heat is required

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For everyday home cooking of Mackerel, we recommend cooking it under your Broiler \/ Grill \/ Salamander. Set the Broiler to its highest setting and while it\u2019s heating up you can prepare the fish. Simply pat it dry and lay the Mackerel filets out on a lined sheet pan. Season it generously on both sides with Salt and a little Olive Oil and it\u2019s ready for grilling

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To cook the Mackerel perfectly all you need to do is broil it for a few minutes on its skin side until it starts to slightly blister<\/figcaption><\/figure>\n<\/div>\n\n\n

Like most fish dishes, the cooking will need to be done 90% on one side. We like to start the Mackerel by cooking it on the flesh side first. Place the fish skin-side down on the sheet pan and place it under the broiler for 30 seconds. Just enough time to get a little color on the flesh

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Take the fish out, flip it over then finish it off on the skin side. Now, Mackerel is not one of those fishes that you\u2019re going to get crispy skin. Instead, it will lightly scorch and (may) lightly caramelize. So, you don\u2019t want to leave the fish under the Broiler for too long. Most Mackerel fillets will cook in about 2 \u2013 3 minutes. Just keep your eyes on them and once the skin starts to bubble up a bit, it\u2019s done

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Another fun way to cook Mackerel that may not be for everyone<\/h2>\n\n\n\n

If you want to get a little bit adventurous, try blow torch cooking the filets of Mackerel. This isn\u2019t for everyone, as I imagine a lot of home kitchens don\u2019t have a blow torch ready for cooking! If you do, then why not give it a try! Simply run the torch up and down the skin until it lightly chars. Flip it over and give it a little torching on the flesh side and it\u2019s done

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If you are using this method we recommend doing so in an open area with lots of ventilation and no obvious hazards nearby. Using a blow torch can be fun, but its not the most practical way of cooking. We recommend sticking with the Broiler for a simple and delicious method to make this Grilled Mackerel with Romesco Sauce recipe

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Prepare your Romesco Sauce in advance<\/h2>\n\n\n\n

Any time you can make an element of a dish in advance I always advocate for it. It not only makes the cooking a lot simpler, but you can ensure that all elements of the final dish are going to be piping hot and perfectly ready for eating when it\u2019s dinnertime. Romesco Sauce is a fantastic sauce to make in advance, as its taste and texture will remain the same once re-heated, even up to 2 \u2013 3 days after it has been prepared

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The primary ingredients in a Romesco Sauce are Grilled Bell Peppers and Onions, which are blitzed along with some crushed Tomatoes and Almonds. Yep, Almonds! It may seem like a weird addition to a Sauce, but lightly roasted Almonds are blitzed up along with the other veggies, adding body and flavor to this famous sauce

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Use Unsalted Almonds when making Romesco Sauce<\/h2>\n\n\n\n

We always recommend avoiding any kind of Salted Almonds when making Romesco Sauce. This goes for any ingredient in cooking really. You want to be able to control the Salt levels by adding your own Salt to the dish. Using heavily salted ingredients like Salted Almonds make it very difficult to control how much seasoning is going into the dish

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For the best result when making your Romesco Sauce, use either Roasted and Unsalted Almonds, or simply get your hands on some Raw Almonds and roast them yourself before adding them to the Sauce. Roasting Almonds is easy enough to do. Just scatter them out on a sheet pan and roast them in the oven at around 375F for 10 minutes or so. Let them cool before adding them to the Blender along with the other ingredients

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Sourcing the best Mackerel<\/h2>\n\n\n\n

Depending on where you live, getting access to some good quality Mackerel may vary. The time of the year also weighs a factor, as local fish can be seasonal in their availability. Regardless, Mackerel is a very common fish worldwide, so the chances of you finding some at your local market or fish monger are relatively high

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Mackerel is a plentily available fish worldwide, popular for its beautiful flaky and oily texture<\/figcaption><\/figure>\n<\/div>\n\n\n

There will likely be different types of Mackerel available depending on where you are in the world. You can also get Mackerel that are massive! As this recipe is an appetizer, I would advise against using the huge ones, just get a decent sized Mackerel that\u2019s going to easily fit on a plate or bowl

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Many times, the fish may only be available whole. If you want to avoid the effort (and mess!) involved in filleting the fish yourself, simply as the fish monger to do it for you. You\u2019ll have to pay for the whole fish, but it\u2019s usually a cheap option and it will save you the hassle

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The Mackerel fillets are likely going to have some bones in them. You can either keep them in the fish when cooking (which is totally fine) and watch out for them when eating. Otherwise, using some tweezers you can remove the bones that run alongside the middle of the filets before cooking

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The absolute best way to enjoy this Grilled Mackerel with Romesco Sauce is by sitting in the sunshine with a nice, cold glass of White Wine<\/figcaption><\/figure>\n<\/div>\n\n\n

The best way to enjoy this wonderful Grilled Mackerel with Romesco Sauce dish<\/h2>\n\n\n\n

I\u2019m not here to tell you when and where you can eat this recipe. Any time you\u2019ve got a hankering for some beautiful Mediterranean flavors then this should be your go-to dish. It is the kind of dish that screams summer, but can be enjoyed all year round

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My only recommendation: make sure you\u2019ve got a nice glass of ice cold White Wine to pair with the dish. A nice Chardonnay or Riesling is going to taste so good with this dish, especially when sitting outside in the sunshine with family and friends!

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