It is extremely easy (and tasty) to fun to make this recipe. Whole Grilled Spanish Mackerel stuffed with Garlic and Parsley will be a family favorite.
If there is ever a chance of going out with someone on their boat to go fishing, definitely, take them up on it! Especially if you are going to be catching Spanish Mackerel! These are going to knock your socks off. You know the recipes where you go “I didn’t know I liked XYZ!” That is what happens when you grill up mackerel!
So, when Jason went to work and told them that he and Spencer were going to North Carolina for the weekend to meet up with a college friend to fish for mackerel, he got a lot of blank stares! People think of salmon, cod, halibut or even trout when they grill or cook fish. But, mackerel is king in North Carolina and shouldn’t be looked over if you have the opportunity to try it!
🔥 Grilling Instructions
Step One: Bring the grill temperature to 350 degrees.
Step Two: After cleaning the Spanish Mackerel, prepare a garlic filling. I combined parsley, chopped garlic, sea salt and olive oil. Open the mackerel and fill the cavity with this delicious mixture.
Step Three: Lightly oil the outside of the fish before placing it on the grill to minimize the chances of it sticking to the grate.
Step Four: After 10-12 minutes, use a grilling spatula to carefully turn the fish over. Cook for another 7-10 minutes, or until the meat is opaque and is easily flaked with a fork.
Bring it inside, and serve. Carefully remove the meat from the bones and enjoy a garlic filled grilled mackerel!
📌 Items to Note
It has a very mild, pleasant “fishy” taste. If you like tuna, you’ll love mackerel!
You can easily identify mackerel by the yellow spots on the sides of the fish. King mackerel are usually larger and have a more pronounced lateral line as well as an absence of yellow spots. To be fair, they both taste amazing!
💡 Recipe Tips
This is my favorite part of cooking! I love to figure out what I can do with the leftovers or what I can do with the extra food we have on hand and use it as the basis of a fun recipe.
- Mackerel Dip (try substituting the mackerel in the Trout Dip recipe)
- Spread for crackers or baguettes
- Mackerel sandwiches using the leftovers and making it similar to a tuna or chicken sandwich
- Make with Pasta – whip up a yummy three cheese pasta dish using your mackerel
- Mackerel Nachos – sprinkle the mackerel on top of your normal sheet pan nachos
- Spicy Mackerel Tacos – Try it with these Street Tacos
- Depending on how much you got, you could make them into seafood cakes. If you only have a little, mix it with purchased crab to make Mackerel Crab Cakes
You can see already that the list is endless to what to make with leftovers. If someone offers you their mackerel when you are out fishing, take it!
Related Seafood Recipes
Smoked Trout – This is another great use for freshly caught fish. The mild smoky flavor works so well for the classic dish.
Grilled Steelhead Trout – The fish is amazing on the grill, but the homemade herb butter takes it over the top. This will be a family favorite.
Grilled Whole Spanish Mackerel with a Garlic Filling
- 4 each Spanish Mackerel Whole, Cleaned
- 6 each Garlic Cloves Minced
- 1 tbsp Parsley Chopped
- 2 tsp Sea Salt
- 2 tbsp Olive Oil
Prepare the Spanish Mackerel
- Clean the mackerel
- Brush the outside of the fish with olive oil to minimize sticking on the grill
Make the Garlic Filling
- Chop the garlic and parsley and combine with sea salt
- Use a spoon to fill the cavities of each fish with the mixture
Grill the Spanish Mackerel
- Bring grill to 350 degrees
- Place the Spanish Mackerel on the grating
- Grill for 10-12 minutes and use a grilling spatula to carefully turn the fish over
- Grill for another 7-10 minutes until the meat is opaque and flakes easily with a fork
- Remove from grill and serve.