Broiled Mackerel with Gremolata

I like to cook fish very simply – usually just grilled (broiled for those in the US) or pan-fried.  And I usually like to serve a simple sauce or garnish with it as well.

This time, I broiled my mackerel, which I had prepared using this method.  And I served it with gremolata this time.

Gremolata is a chopped herb garnish that is traditionally served with ossobuco, but it goes very well with fish as well.

This is a very quick meal (if your fish are already prepared/filleted, it can be fridge to table in less than 15 minutes depending on what you are planning on serving with it).  Perfect for a late night or after-work meal!

Grilled Mackerel with Gremolata

serves 6

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  • 6 small mackerel
  • 1-2 tbsp coconut oil – melted
  • a few sprigs of fresh thyme
  • sea salt to taste

First of all, you are going to prepare your mackerel.  I used this method as my mackerel were quite small and I was planning on serving one per person.  If you had larger fish you could simply fillet them.  This is a good method to use.

Lay your mackerel out skin side down on a baking sheet, brush with the melted coconut oil and sprinkle it with fresh thyme leaves.  Season with salt.  Cook under a hot broiler for 5-10 minutes until the fish is cooked and just starting to flake.

Serve at once with gremolata.

For the gremolata:

  • zest of 2 lemons
  • 4 cloves garlic
  • ½ cup fresh parsley
  • 1 tbsp extra virgin olive oil
  • sea salt to taste

All you need to do is to take all the ingredients and put them in a food processor.  Pulse until they are evenly mixed, and the parsley and garlic is finely chopped.

Spoon over your mackerel fillet.

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In addition to the gremolata, I served a simple salad dressed with lemon juice and olive oil and some oven roasted veggies (brussels sprouts, beets, sweet potato and red onion) with the fish.

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Shared at the Paleo AIP Recipe Roundtable#14

5 thoughts on “Broiled Mackerel with Gremolata

  1. Pingback: Paleo AIP Recipe Roundtable #15 | Phoenix Helix

  2. I highlighted this recipe as one of my favorites at this week’s Paleo AIP Recipe Roundtable. I LOVE that you included filet instructions with photos (thank your hubby for us!) It’s true these little fish are so nutritious, but they can be intimidating if you don’t know how to prepare them. I hope you’ll join us again!

  3. Pingback: The Paleo PI | Super Simple Thick-Cut Paleo Fries

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