Mackerel is a beautifully oily, flavorful fish that pairs perfectly with Moroccan spices like cumin, paprika, cinnamon, and coriander. Whether pan-seared or grilled, this dish is a vibrant centerpiece that pairs well with couscous, herbed salads, or flatbreads.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Mackerel
2 whole mackerel, cleaned, gutted, and filleted (ask your fishmonger to butterfly them)
Salt & freshly ground black pepper
2 tbsp olive oil
Lemon wedges, for serving
Moroccan Spice Rub
1 tsp ground cumin
1 tsp sweet paprika
½ tsp ground coriander
½ tsp ground cinnamon
½ tsp ground turmeric
¼ tsp cayenne pepper (optional, for heat)
1 clove garlic, minced or grated
Zest of 1 lemon
2 tbsp olive oil (to form a paste)
Prep the Spice Paste
1
In a small bowl, mix together the spices , lemon zest , garlic , and olive oil to create a fragrant paste.
Pat the mackerel fillets dry and season lightly with salt and pepper.
Marinate the Fish
2
Rub the spice paste evenly over the flesh side of the mackerel.
Let sit for 10–15 minutes at room temperature while you prep your sides or heat the grill/pan.
Cook the Mackerel
3 Option 1: Pan-Sear (easiest)
Heat 1 tbsp olive oil in a large skillet over medium-high heat .
Place mackerel skin-side down and press gently to prevent curling.
Cook for 3–4 minutes , until skin is crispy and fish is nearly cooked through.
Flip and cook the flesh side for 1–2 minutes more.
Option 2: Grill
Preheat grill to medium-high and oil the grates.
Grill skin-side down first, then flip gently after 3–4 minutes.
Serve
4
Plate immediately with a drizzle of olive oil and fresh lemon wedges.
Garnish with fresh cilantro or parsley , if desired.
Serving Suggestions
5
Side 1: Herbed couscous with raisins and almonds
Side 2: Roasted carrots or beets with orange and cumin
Salad: Cucumber, red onion, mint, and yogurt
Bread: Warm flatbread or pita
Drink: Mint tea, rosé, or a citrusy wheat beer
Variations
6
Make it a sandwich: Tuck into warm flatbread with tahini, pickled onions, and greens.
Use other fish: Works well with sardines, trout, or bluefish.
Add charmoula: Serve with a Moroccan herb sauce of cilantro, parsley, garlic, lemon, and oil.
Ingredients For the Mackerel
2 whole mackerel, cleaned, gutted, and filleted (ask your fishmonger to butterfly them)
Salt & freshly ground black pepper
2 tbsp olive oil
Lemon wedges, for serving
Moroccan Spice Rub
1 tsp ground cumin
1 tsp sweet paprika
½ tsp ground coriander
½ tsp ground cinnamon
½ tsp ground turmeric
¼ tsp cayenne pepper (optional, for heat)
1 clove garlic, minced or grated
Zest of 1 lemon
2 tbsp olive oil (to form a paste)
Directions Prep the Spice Paste
1
In a small bowl, mix together the spices , lemon zest , garlic , and olive oil to create a fragrant paste.
Pat the mackerel fillets dry and season lightly with salt and pepper.
Marinate the Fish
2
Rub the spice paste evenly over the flesh side of the mackerel.
Let sit for 10–15 minutes at room temperature while you prep your sides or heat the grill/pan.
Cook the Mackerel
3 Option 1: Pan-Sear (easiest)
Heat 1 tbsp olive oil in a large skillet over medium-high heat .
Place mackerel skin-side down and press gently to prevent curling.
Cook for 3–4 minutes , until skin is crispy and fish is nearly cooked through.
Flip and cook the flesh side for 1–2 minutes more.
Option 2: Grill
Preheat grill to medium-high and oil the grates.
Grill skin-side down first, then flip gently after 3–4 minutes.
Serve
4
Plate immediately with a drizzle of olive oil and fresh lemon wedges.
Garnish with fresh cilantro or parsley , if desired.
Serving Suggestions
5
Side 1: Herbed couscous with raisins and almonds
Side 2: Roasted carrots or beets with orange and cumin
Salad: Cucumber, red onion, mint, and yogurt
Bread: Warm flatbread or pita
Drink: Mint tea, rosé, or a citrusy wheat beer
Variations
6
Make it a sandwich: Tuck into warm flatbread with tahini, pickled onions, and greens.
Use other fish: Works well with sardines, trout, or bluefish.
Add charmoula: Serve with a Moroccan herb sauce of cilantro, parsley, garlic, lemon, and oil.
Visited 1 times, 1 visit(s) today
