Grilled Mackerel

Preparation info

  • 4

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This is the template recipe for grilling fish. Master this, and you’ll be able to grill any fish.


  • 4 whole mackerel, 300 g each, gutted by your fishmonger (ask him to remove the gills as well)
  • sea salt


You will need a barbecue, ridged grill pan or overhead grill. When grilling whole fish it is important that no trace of blood remains in the body cavity as this goes a very unpleasant colour when cooked. To remove, rub with sea salt then brush out with an old toothbrush and a little water.

Cut two slashes on each side of the fish nearly down to the spine then salt the fish heavily. Gril