| Prep: 20 mins | Cook: 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 23g | 5g | 2g |
| sugars | fibre | protein | salt |
| 1g | 0g | 31g | 1.5g |
Why I Love Danish Grilled Mackerel with Lime and Cilantro
There’s just something about this Grilled Mackerel with Lime and Cilantro recipe that resonates with me on a personal level. As a Louisiana native, seafood is part of my culinary identity. From Crawfish Étouffée to Shrimp Creole, we’ve got a certain affection for bounty from the sea. Yet this Danish-inspired offering takes us on a different voyage, introducing us to the light, fresh, and oh-so-memorably flavors of Northern Europe. It’s all about balance, and nothing achieves that better than the harmony of bright lime, aromatic cilantro, and the humble, meaty mackerel.
The Beginnings of My Mackerel Love Affair
It all started during a trip to Copenhagen where I first tasted the mesmerizing combination of freshly grilled mackerel, the tartness of lime, and the almost perfume-like aroma of cilantro. The inspiration behind this recipe can be traced back to a friend and mentor, René Redzepi. He’s a respected chef who has left his mark on the culinary world with his imaginative reinvention of Danish Cuisine.
A Versatile Showstopper
But what makes this Grilled Mackerel with Lime and Cilantro recipe truly stand out, is its adaptability. Mackerel, with its robust flavor, is a fantastic canvas for a multitude of flavor profiles, and this recipe does not shy away from showcasing that. It blends beautifully with the lively lime and cilantro pairing, creating a dish that’s as refreshing as it is satisfying. For those who enjoy Mexican cuisine, this recipe bears semblance to the popular Baja Fish Tacos, minus the batter and the tortilla, making it a lighter alternative.
It’s not only flavorsome in its own right, but it also pairs impeccably with other dishes. I love drawing parallels with my Creole roots when I serve this with a side of red beans and rice or a zesty jambalaya. The mackerel’s hearty texture and the punchy flavors from the lime and cilantro help to elevate the rich, spicy cuisine that I hold so dear.
In short, there’s so much to love about this Grilled Mackerel with Lime and Cilantro recipe. It’s a taste of Denmark dished up with a generous side of Louisiana flare, and I must say: the combination is simply irresistible.
What You’ll Need
- 6 whole mackerel, gutted and cleaned
- 3 limes, zested and juiced
- ½ cup of olive oil
- 2 large bunches of fresh cilantro, finely chopped
- 6 cloves of garlic, minced
- 2 teaspoons of sea salt
- 1 teaspoon of freshly ground black pepper
Method
Step One
Start by preparing the mackerel. Ensure they are fully gutted and cleaned. Once they are ready, make three scores on each side of the fish. This will help the marinade penetrate deeper and give you a crispier finish when grilling.
Step Two
In a bowl, combine the zest and juice of the 3 limes, along with the 1/2 cup of olive oil. Mix these ingredients well.
Step Three
Add in the finely chopped cilantro to the lime and olive oil mixture. Stir until the cilantro is evenly distributed.
Step Four
Next, incorporate the 6 minced cloves of garlic, 2 teaspoons of sea salt, and 1 teaspoon of freshly ground black pepper into the marinade. Mix these ingredients well until fully combined.
Step Five
Pour the marinade over the prepared mackerel ensuring that the fish is fully covered. Also ensure some of the marinade gets into the scores you made on the fish. Leave the fish to marinate for at least 30 minutes to allow the flavors to infuse.
Step Six
Fire up your grill to a medium heat. Once the grill is ready, place the marinated mackerel on it. Grill the fish for around 7-10 minutes on each side, or until the fish is cooked through and the skin is crispy.
Step Seven
Once the fish is cooked through, remove it from the grill. Let it rest for a few minutes before serving. Enjoy your Grilled Mackerel with Lime and Cilantro while hot.
