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.” Slideshow: Grilled Fish Recipes 

Rachel Allen
August 2013

Gallery

Credit: © Tara Fisher

Recipe Summary test

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Notes

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.

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