Grilled Mackerel with Lardo, Avocado and Jalapeño on Toast
Thin slices of lardo (Italian cured back fat) are the key to this luscious dish from Erik Anderson and Josh Habiger.
Smoked Mackerel Salad with Crunchy Vegetables
"The fish we eat in Denmark--mackerel, herring, salmon--have beneficial omega-3 oils," says Trina Hahnemann. Any smoked fish will work well in the sweet-salty salad here.
Open-Face Smoked-Mackerel Sandwiches
Turks call these sandwiches balik ekmek and make them with grilled fish--like mackerel--from the Bosphorus. For his version, Mehmet Gurs spreads grilled bread with a creamy roasted-garlic puree and tops it with smoked mackerel, arugula and slices of red onion and tomato.
Grilled Mackerel with Apple-and-Onion Relish
Mackerel has a wonderful flavor and a great, firm texture, but it definitely gets a bad rap as a "fishy" fish. Maybe that's why it's always so reasonably priced. Here, the mustard, dill and caramelized-apple flavors in the relish flatter the rich, almost smoky-tasting grilled filletts.
Spanish Mackerel with Three Sauces
Christophe Eme pan-fries fish until the skin is beautifully crisp, then serves it alongside a trio of deeply flavored sauces.
Grilled Mackerel with Sicilian Caper-Tomato Salsa
"Give mackerel a chance," begs Michael White. The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped with a refreshing tomato-caper salsa.
Spanish Mackerel Escabèche
In this light dish, chef David Swain marinates fish fillets in red wine vinegar and olive oil along with tender carrots and shallots.
Sautéed Spanish Mackerel with Black-Eyed Pea Salad
Eric Ripert's vivid black-eyed pea salad was inspired by acaraje, a traditional Bahian dish made by pounding raw peas into a paste and mixing them with dried shrimp. Ripert cooks whole peas and tosses them with a lime vinaigrette and chopped dried shrimp. The spicy dressing also moistens and flavors the pan-seared mackerel.
Glazed Mackerel with Fried Eggplant and Mojo
This terrific mackerel from chef Jose Enrique has a great array of textures and flavors: flaky fish fillets, airy pieces of fried eggplant and a super spicy garlic-and-citrus mojo sauce.
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."
Grilled Mackerel with Garlic Dipping Sauce
Whole mackerel is made for the grill: The dense, oily fish stays moist inside and absorbs a gentle smoke. This Cambodian version from Deana Saukam, trey ang, comes with melted scallions and the Cambodian equivalent of a salsa verde—bold and zingy with lime, cilantro, and sliced Thai chiles.