Grilled Whole Mackerel with Herb Stuffing & Tomato Salsa is a beautifully rustic yet refined seafood dish, ideal for outdoor gatherings and coastal-themed meals. Whole mackerel, stuffed with fresh herbs and garlic, are grilled until the skin is charred and crisp, and served with a bright, zesty tomato salsa and fresh lime wedges. This recipe captures the spirit of Mediterranean and seaside cooking—simple, flavorful, and visually captivating.

Why You’ll Love This Recipe

Naturally flavorful: Mackerel’s rich, oily flesh is enhanced by aromatic herbs and garlic.
Striking presentation: Whole grilled fish tied with butcher’s twine offers a dramatic and elegant look.
Balanced with freshness: A tangy, spicy tomato salsa adds brightness and contrast.
Healthy and wholesome: High in omega-3s, protein, and naturally gluten-free.
Perfect for grilling season: A great centerpiece for outdoor dining or seafood feasts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Grilled Mackerel:

whole fresh mackerel, gutted and cleaned
salt and pepper
fresh rosemary
fresh thyme
garlic cloves, smashed
olive oil
butcher’s twine or natural string

For the Tomato Salsa:

cherry tomatoes, finely chopped
red onion, finely diced
jalapeño, minced
lime juice
fresh cilantro, chopped
salt

To Serve:

fresh lime wedges
extra salsa on the side

Directions

1. Prepare the Fish:

Pat the mackerel dry inside and out with paper towels.
Season the interior of each fish generously with salt and pepper.
Stuff each cavity with 2 sprigs of rosemary, 2 sprigs of thyme, and 2 smashed garlic cloves.
Wrap each fish with butcher’s twine to secure the stuffing and keep its shape while grilling.
Brush the exterior with olive oil and season lightly with salt.

2. Grill the Mackerel:

Preheat a grill or grill pan to medium-high heat.
Grill the fish for 5–6 minutes per side, turning once, until the skin is charred and crisp and the flesh is opaque and flaky.
Remove from the grill and let rest for a few minutes before serving.

3. Make the Tomato Salsa:

In a mixing bowl, combine the finely chopped cherry tomatoes, red onion, jalapeño, lime juice, and cilantro.
Season to taste with salt and mix well.
Chill the salsa until ready to serve.

4. Serve:

Arrange the grilled mackerel on a large serving platter or board.
Serve with bowls of tomato salsa and lime wedges on the side.
Optionally, garnish with fresh herbs or microgreens for added presentation.

Servings and timing

Servings: 3
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Mediterranean twist: Add olives, capers, or roasted red pepper to the salsa.
Lemon-garlic marinade: Marinate the fish in lemon juice, olive oil, and garlic before stuffing.
Different herbs: Use dill, oregano, or basil in place of thyme and rosemary.
Spicier salsa: Add more jalapeño or a pinch of crushed red pepper.
Add sides: Serve with roasted potatoes, couscous, or grilled vegetables for a complete meal.

Storage/Reheating

Grilled mackerel is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, wrap the fish in foil and warm gently in a 300°F (150°C) oven for 10 minutes. The salsa should be stored separately and consumed within 1–2 days for best freshness.

FAQs

Can I use a different fish for this recipe?

Yes, whole sea bass, branzino, or trout work well with the same herb stuffing and grilling method.

Is it necessary to use butcher’s twine?

It helps maintain shape and keeps the stuffing secure, especially on the grill, but you can skip it if grilling gently or using a fish basket.

Do I need to scale the mackerel?

Yes, scaling is recommended so the skin crisps up nicely and is more palatable.

How do I know the fish is cooked?

The flesh should flake easily with a fork and be opaque all the way through. Internal temperature should reach 145°F (63°C).

Can I make the salsa ahead?

Yes, you can prepare it a few hours ahead and refrigerate until serving. Just stir before use.

How should I plate the dish for presentation?

Place whole fish on a white platter, garnish with lime wedges, herbs, and spoon salsa around or into small bowls on the side.

Is mackerel a sustainable seafood choice?

Yes, mackerel is generally considered a sustainable choice and is rich in nutrients like omega-3 fatty acids.

Can I grill this fish indoors?

Yes, use a grill pan or a broiler for an indoor-friendly method, adjusting cook time as needed.

What wine pairs well with grilled mackerel?

A crisp white like Sauvignon Blanc or Albariño pairs wonderfully, or a chilled light red like Pinot Noir.

Can I remove the bones before serving?

You can debone the fish after grilling, but for presentation and moisture retention, it’s best to serve whole and let guests remove bones themselves.

Conclusion

Grilled Whole Mackerel with Herb Stuffing & Tomato Salsa is a celebration of bold, clean flavors and rustic elegance. The combination of crispy-skinned, herb-filled fish and zesty tomato salsa creates a meal that’s both satisfying and impressive. Whether served at a summer gathering or a refined dinner, this dish offers a perfect balance of technique, tradition, and coastal flavor.

Grilled Whole Mackerel with Herb Stuffing & Tomato Salsa

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Author: Mari
Total Time: 35 minutes
Yield: 3 servings
Diet: Gluten Free

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Description

Grilled Whole Mackerel with Herb Stuffing & Tomato Salsa is a bold and fresh seafood dish, featuring whole mackerel stuffed with rosemary, thyme, and garlic, then grilled to crispy perfection. Paired with a zesty tomato salsa and lime wedges, this grilled mackerel recipe is a flavorful, healthy highlight for summer feasts.

Instructions

Prepare the Fish:
Pat the fish dry inside and out. Season the cavity with salt and pepper.
Stuff each fish with 2 sprigs rosemary, 2 sprigs thyme, and 2 smashed garlic cloves.
Use butcher’s twine to secure the herbs. Brush skin with olive oil and sprinkle with salt.
Grill the Mackerel:
Preheat grill or grill pan to medium-high. Grill the fish for 5–6 minutes per side until the skin is charred and crisp, and the flesh flakes easily.
Make the Salsa:
Mix together cherry tomatoes, red onion, jalapeño, lime juice, cilantro, and salt.
Chill until ready to serve.
Serve:
Arrange grilled fish on a large platter with lime wedges. Serve with salsa on the side or spooned over each fish.

Notes

Choose firm, fresh mackerel for best results. You can use parsley or oregano in the herb mix. Serve with grilled vegetables or rice for a fuller meal.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilled
Cuisine: Coastal / Mediterranean-Inspired