Tasty Hot Smoked Mackerel Cooked on the Grill
A simple grilled mackerel recipe features a distinctive Dijon, lemon, and pepper rub, ensuring the naturally oily fish remains moist and flavorful.
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Instructions
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Soak 1.5 cups of hardwood chips in water for at least one hour.
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Sprinkle mackerel fillets with salt and sugar on both sides, letting them sit for 30-40 minutes.
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Mix pepper, Dijon mustard, and lemon juice, then rub this mixture onto the fillets and marinate for 30 minutes.
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If using a charcoal grill, remove racks, build a small fire, then move hot coals to one side, top with soaked chips, and replace racks.
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If using a gas grill, remove racks, turn one burner to low, top the heat plate over that burner with soaked chips, and replace the rack.
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Drain the fish, brush off any undissolved rub, and place the fillets on aluminum foil with a few poked holes.
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Place the foil on the grill side away from the heat source (coals or lit burner); cover the grill. For charcoal, close all but one vent.
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Grill fish prepared on charcoal for 15 minutes, or gas-prepared fish for 25 minutes, until it flakes easily with a fork and appears firm and opaque.