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.
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.
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.
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.
Plate immediately with a drizzle of olive oil and fresh lemon wedges.
Garnish with fresh cilantro or parsley, if desired.
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
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.
2 servings