Recipe
Grilled Spanish Mackerel with Herb Butter
Spanish mackerel's rich, oily flesh is ideal for grilling. The herb butter melts into the fish for an incredible flavor.
Before you fillet anything: South Carolina sets a minimum size, a daily bag limit and in some cases a slot for most of these fish, and several have closed seasons. Measure the fish on the pier and check the SC regulations page — an undersized fish goes back in the water, not in the cooler.
Serves
2
Difficulty
Easy
Ingredients
Quantities serve 2.
- 2 Spanish mackerel fillets
- 3 tbsp softened butter
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 lemon, zested and juiced
- Salt and pepper
- Olive oil for the grill
Method
Mix butter with dill, parsley, lemon zest, salt, and pepper.
Oil the grill grates and heat to medium-high.
Brush fillets with olive oil and season with salt and pepper.
Grill skin-side down for 4-5 minutes without moving.
Flip and grill 2-3 more minutes until fish flakes easily.
Top with a generous pat of herb butter and a squeeze of lemon.
Cook fish to an internal temperature of 145°F, or until it flakes and turns opaque through the thickest part. Keep your catch on ice from the moment it leaves the water.
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