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Chargrilled Mackerel with Sweet & Sour Beetroot
Mackerel is a rich, full-flavoured fish that pairs brilliantly with sharp and fresh flavours. In this recipe, fresh mackerel is chargrilled until the skin is crisp, then served with sweet and sour beetroot, pickled ginger, toasted sesame seeds and a creamy wasabi dressing.
The beetroot brings sweetness and acidity to balance the richness of the mackerel, while the ginger, sesame and wasabi add plenty of flavour without making the dish complicated.
Chargrilled Mackerel with Sweet & Sour Beetroot
Serves: 2
Prep time: 15 minutes
Cooking time: 10 minutes
Difficulty: Easy–Moderate
Ingredients
For the mackerel
- 2 fresh mackerel fillets
- 1 tbsp soy sauce
- 1 tsp olive oil
- 1 tsp sesame seeds
- 1 tbsp fresh chives, finely chopped
- 1–2 tbsp pickled ginger, finely sliced
- Freshly ground black pepper
For the sweet & sour beetroot
- 250g cooked beetroot, not pickled
- 75ml red wine vinegar
- 1 tbsp clear honey
- 1 bay leaf
- ½ tsp black peppercorns
- 75ml water
For the dressing
- 50g crème fraîche
- 1 tsp wasabi paste
- Squeeze of fresh lemon juice
- Pinch of salt
Method
1. Prepare the sweet & sour beetroot
Add the red wine vinegar, honey, water, bay leaf and black peppercorns to a small saucepan.
Bring to the boil, stirring until the honey has dissolved, then remove from the heat and leave the mixture to cool.
Cut the cooked beetroot into a mixture of slices and chunky wedges. This gives the finished dish a little more texture.
Once the pickling liquid has cooled, pour it over the beetroot and leave to marinate for at least 30 minutes. For a stronger flavour, you can prepare it a few hours ahead and keep it chilled.
2. Prepare the mackerel
Pat the mackerel fillets dry with kitchen paper.
Brush them lightly with the soy sauce and leave to marinate for around 15–20 minutes.
Meanwhile, preheat your grill or griddle pan to a high heat.
3. Make the wasabi dressing
Mix the crème fraîche and wasabi together in a small bowl.
Add a squeeze of lemon juice and a little salt, then taste and adjust the wasabi to your liking.
You want a gentle heat that complements the fish rather than overpowering it.
4. Chargrill the mackerel
Lightly brush the grill rack or griddle pan with oil.
Place the mackerel skin-side up and cook for around 2–3 minutes, until the skin is crisp and lightly charred and the fish is cooked through.
Mackerel cooks quickly, so keep a close eye on it.
If using a griddle pan, turn the fillets carefully to finish cooking the other side if needed.
5. Finish the dish
Drain the beetroot from the pickling liquid and divide between two plates.
Scatter over the sliced pickled ginger, toasted sesame seeds and chopped chives.
Place the chargrilled mackerel on top and finish with a spoonful of the wasabi dressing.
Serve immediately.
What to Serve with Chargrilled Mackerel
The beetroot makes this a great light meal on its own, but you could also serve it with:
- New potatoes
- Crispy roast potatoes
- Crusty sourdough
- Fresh green salad
- Steamed greens
- Sweet potato wedges
- Couscous
For something lighter, a simple green salad works particularly well. For a more substantial dinner, crispy potatoes and seasonal greens make a great combination.
Why This Recipe Works
Mackerel has a naturally rich, oily character, so it benefits from ingredients that bring acidity and freshness.
The sweet and sour beetroot provides a balance of earthy sweetness and sharpness, while the pickled ginger adds another layer of acidity and gentle spice. Toasted sesame seeds bring a little crunch, and the creamy wasabi dressing ties everything together.
The result is a dish that's full of contrasting flavours and textures without being difficult to prepare.
Fishmonger's Tip
Get the grill nice and hot before cooking the mackerel. You want the skin to become crisp and lightly charred while the fish cooks quickly underneath. Mackerel doesn't need much time under the grill, so keep a close eye on it to avoid overcooking.
Looking for Fresh Mackerel?
Our fresh mackerel is prepared by our experienced fishmongers and ready to cook at home. Its rich flavour makes it ideal for grilling, BBQs, pan-frying and pairing with bold flavours such as lemon, chilli, herbs and pickled vegetables.