5 Recipes with mackerel Fish: A Global Taste Journey

Mackerel fish, also known as “jack mackerel,” is a flavorful and versatile seafood option that’s cherished in many parts of the world. Whether it’s baked, grilled, or added to a hearty soup, Mackerel fish brings a rich, distinctive taste to the table. In this article, we’ll explore five delicious recipes from different cuisines, each highlighting the unique qualities of mackerel fish. These dishes are inspired by famous chefs and traditional recipes from their regions, making them both a culinary delight and a cultural experience. Let’s dive into these recipes that are easy to prepare, packed with nutrients, and bursting with flavor!

Zarandeado horse mackerel fish🐟

Zarandeado-style fish is a classic from Nayarit, Mexico, often prepared by famous Mexican chefs like Patricia Quintana. This traditional method of grilling over an open flame infuses the fish with a smoky, spicy flavor that’s both rustic and mouthwatering.

Ingredients:

• • 1 whole mackerel fish (approx. 500g), cleaned and butterflied
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 lemon, sliced for garnish
  • Fresh cilantro for garnish

Preparation:

1. 1. Marinate: In a small bowl, mix olive oil, paprika, chili powder, garlic powder, salt, and pepper. Rub this mixture all over the mackerel fish, ensuring it’s evenly coated. Let it marinate for 20 minutes.
   2. Preheat Grill: Heat the grill to medium-high heat. Place a wire rack or griddle on the grill.
   3. Grill Fish: Place the marinated fish on the rack and grill each side for about 7-8 minutes or until golden brown, basting occasionally with remaining marinade.
   4. Serve: Garnish with lemon slices and fresh cilantro. Serve hot with warm tortillas and a squeeze of lime.

Baked horse mackerel🐟

Baked fish is a Spanish culinary classic, and chefs like Ferran Adrià have often included baked seafood dishes in their creations. This Mackerel al Horno recipe combines the fish with aromatic herbs and vegetables, highlighting the Mediterranean flavors of Spain.

For more on the fascinating diversity of our oceans, explore our Marine Life Education section.

Ingredients:

• • 1 whole Mackerel fish (around 400g)
  • 2 potatoes, thinly sliced (approx. 200g)
  • 1 bell pepper, sliced (80g)
  • 1 onion, sliced (70g)
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Juice of half a lemon

Preparation:

1. 1. Preheat Oven: Preheat your oven to 180°C (350°F).
   2. Prepare Vegetables: Layer the potatoes, bell pepper, and onion on a baking tray. Drizzle with 1 tbsp olive oil, salt, pepper, and thyme.
   3. Add Mackerel: Place the Mackerel fish on top of the vegetable bed. Drizzle with remaining olive oil, lemon juice, and sprinkle with garlic.
   4. Bake: Bake for 25-30 minutes, or until the fish is cooked through and flaky.
   5. Serve: Serve directly from the baking tray, garnished with additional lemon slices.

Horse mackerel broth🐟

Caldo de Mackerel is a traditional Chilean soup, especially popular in fishing communities. Renowned Chilean chef Rodolfo Guzmán has explored traditional ingredients like Mackerel fish to emphasize the country’s rich maritime heritage.

Ingredients:

• • 2 Mackerel fish fillets (approx. 300g)
  • 1 potato, diced (150g)
  • 1 carrot, sliced (50g)
  • 1 onion, chopped (60g)
  • 2 garlic cloves, minced
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 liter of fish stock
  • Fresh cilantro for garnish

Preparation:

1. 1. Sauté Vegetables: In a large pot, heat a bit of oil over medium heat. Sauté the onion, garlic, potato, and carrot until softened, about 5 minutes.
   2. Add Stock and Fish: Pour in the fish stock and add the bay leaf, salt, and pepper. Add the Mackerel fillets and bring to a gentle simmer.
   3. Simmer Soup: Simmer for 20 minutes until the fish is tender and the vegetables are fully cooked.
   4. Serve: Garnish with fresh cilantro and serve hot.

Horse mackerel fideua🐟

Fideuá is a traditional Spanish dish similar to paella but made with noodles instead of rice. Chef Quique Dacosta, known for his innovative approach to Spanish cuisine, often incorporates seafood like Mackerel into fideuá for a unique twist.

If you’re looking to try something new, check out these 5 recipes with Gobio fish for unique flavor ideas.

Ingredients:

• • 2 Mackerel fish fillets (300g), cubed
  • 200g fideuá noodles
  • 1 tomato, grated (80g)
  • 1 onion, finely chopped (60g)
  • 3 garlic cloves, minced
  • 1 tsp paprika
  • 2 cups fish stock (500ml)
  • 2 tbsp olive oil
  • Fresh parsley for garnish

Preparation:

1. 1. Sauté Ingredients: In a wide pan, heat olive oil over medium heat. Add onion, garlic, and tomato, and cook for 5 minutes until softened.
   2. Add Fish: Add the cubed Mackerel and paprika. Cook for another 3-4 minutes until the fish is lightly browned.
   3. Add Noodles and Stock: Add fideuá noodles to the pan, stirring to coat. Pour in the fish stock and bring to a simmer.
   4. Cook Noodles: Cook until the noodles have absorbed the stock and are tender, about 12 minutes.
   5. Serve: Garnish with fresh parsley and serve directly from the pan.

Grilled Mackerel with Peppers🐟

Grilled fish with peppers is a Mediterranean staple, often prepared by chefs like Massimo Bottura, who are known for celebrating the natural flavors of simple ingredients. This dish emphasizes the smoky, grilled essence of Mackerel alongside sweet roasted peppers.

Ingredients:

• • 1 whole Mackerel fish (500g)
  • 2 bell peppers, halved and seeded (160g)
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Fresh rosemary sprigs for garnish

Preparation:

1. 1. Marinate Fish: Rub the Mackerel fish with 1 tbsp olive oil, salt, and pepper. Let it rest for 10 minutes.
   2. Prepare Grill: Preheat the grill to medium-high. Place the bell peppers and fish on the grill.
   3. Grill Peppers and Fish: Grill the peppers for about 5 minutes per side or until softened. Grill the fish for 7-8 minutes per side, basting occasionally.
   4. Serve: Arrange the fish and peppers on a platter, garnishing with rosemary.