Mackerel Recipes

Need some cooking inspiration to incorporate mackerel into your rotation? Browse these recipes for grilled herb-broiled mackerel, pasta with mackerel, and more!

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Herb Broiled Mackerel

Image
A blue-gray ceramic plate with two herb-broiled mackerel fish that have a buttery herb seasoning on them. There is also some salad and rice on the plate.
Recipe and photo courtesy of Seafood Nutrition Partnership

Ingredients

4 mackerel filets

¼ cup margarine or butter, softened

1 tablespoon fresh parsley, chopped

1 tablespoon green onion, thinly sliced

½ teaspoon fresh tarragon, chopped (or ¼ teaspoon dried)

½ teaspoon fresh theme (or ¼ teaspoon dried)

1 teaspoon salt

⅛ teaspoon freshly ground black pepper

⅛ teaspoon paprika

Directions

  1. Place the mackerel filets in a greased broiler-safe pan, without the rack, skin-side down.
  2. In a small bowl blend together all other ingredients and spread the mixture over the filets.
  3. Broil about 4 inches from heat until the fish flakes with a fork. About 8 to 10 minutes.
  4. Baste once or twice with pan juices during cooking.

Recipe adapted from NOAA Chef Laura Rogers in collaboration with Seafood Nutrition Partnership. For more great seafood recipes, visit their Recipes Page.

Mackerel Pasta

Image
A blue bowl with penne pasta that is tossed with cheese, bite-sized mackerel pieces, and chopped green herbs. The bowl is sitting on a marble table with a silver fork sitting on a blue cloth napkin.
Recipe and photo courtesy of Seafood Nutrition Partnership

Ingredients

8 ounces of canned mackerel, drained

8 ounces of penne pasta or pasta of choice, uncooked

2 tablespoons olive oil

3 teaspoons garlic, minced

¾ cup sun-dried tomatoes

1 tablespoon capers, drained

1 tablespoon lemon juice

3 tablespoons parsley, chopped

¾ cup Parmesan cheese, grated

2 cups fresh baby spinach, packed

Salt and pepper to taste

Directions

  1. Boil a pot of water for the pasta and cook it according to the package directions. Reserve ¾ cup of the pasta water when finished.
  2. Add the mackerel, capers, sun-dried tomatoes, and lemon juice to a large pan and allow it to heat for a few minutes.
  3. Add the drained pasta, spinach, parsley, and Parmesan cheese to the pan and toss.
  4. Slowly add pasta water (as needed, you may not need the entire ¾ cup) and continue to toss until the spinach is wilted and the cheese is melted.
  5. Season with salt and pepper as needed.

Recipe courtesy of the Seafood Nutrition Partnership. For more great seafood recipes, visit their Recipes Page.

Mackerel Steaks

Ingredients

4 small mackerel steaks

¼ cup margarine or butter, softened

1 tablespoon chopped fresh parsley

1 tablespoon thinly sliced green onion, including tops

½ teaspoon chopped fresh tarragon (or ¼ teaspoon dried)

½ teaspoon chopped fresh thyme (or ¼ teaspoon dried)

1 teaspoon salt

⅛ teaspoon freshly ground black pepper

⅛ teaspoon paprika

Directions

  1. Place filets in a greased broiler-safe pan, without rack, skin-side down.
  2. In a small bowl, blend together all other ingredients. Spread the blend over the filets.
  3. Broil about 4 inches from heat until fish flakes with a fork, about 8 to 10 minutes. Baste once or twice during cooking with pan juices.

Recipe credit: Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

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