Rosemary-Grilled Mackerel with Mustard-Dill Mayonnaise

In late summer, Rachel Allen’s sons, Joshua and Lucca, fish for mackerel, and she has become an expert at preparing it. “It has a strong flavor that is not shy,” she notes, “so it goes well with other strong flavors, like mustard and dill.”

  • Total Time:
  • Servings: 4

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  • 1 large egg yolk
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 teaspoon superfine sugar
  • 1/2 cup sunflower oil
  • 1 tablespoon finely chopped dill
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 3 tablespoons minced rosemary
  • 1/2 teaspoon finely grated lemon zest
  • Four 6- to 7-ounce Boston or Spanish mackerel fillets

How to make this recipe

  1. In a medium bowl, whisk the egg yolk, mustard, vinegar and sugar. Gradually whisk in the sunflower oil; as the mayonnaise starts to emulsify, add the oil in a thin stream, whisking constantly, until thickened. Stir in the dill and season with salt and pepper.

  2. Light a grill or preheat a grill pan. In a bowl, whisk the olive oil with the garlic, rosemary and lemon zest. Brush the mixture over the mackerel fillets; season with salt and pepper.

  3. Grill the fillets skin side down over high heat until the skin is nicely charred, about 2 minutes. Turn the fillets and grill until just cooked through, about 2 minutes longer. Serve the mackerel with the mustard-dill mayonnaise.


Instead of making the mayonnaise from scratch, you can mix 1/2 cup prepared mayonnaise with the mustard, sugar and dill.

Suggested Pairing

Minerally, dry Alsatian Riesling.

Contributed By Photo © Tara Fisher Published August 2013

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