Polish Grilled Mackerel with Lemon

Introduction

Grilled mackerel is a delicious and traditional dish from Poland. Cooking it on the Arteflame grill ensures a perfect sear on the center grill grate at over 1,000°F, locking in the juices for a tender, flavorful fillet. The flat cooktop griddle provides even heat, allowing the mackerel to cook through without burning. With just a touch of butter and fresh lemon, this dish is easy to prepare yet full of amazing flavor.

Ingredients

• 2 whole mackerel fillets
• 2 tbsp unsalted butter
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 lemon, cut into wedges
• Fresh parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill.
3. Stack firewood over the napkins and light the paper.
4. Wait about 20 minutes for the grill to heat up.

Step 2: Prepare the mackerel fillets

1. Pat the mackerel fillets dry with a paper towel.
2. Rub both sides with sea salt, black pepper, and smoked paprika.
3. Melt 1 tablespoon of butter and brush it evenly over the fillets.

Step 3: Sear the mackerel

1. Place the fillets skin-side down on the center grill grate.
2. Sear for 1-2 minutes until the skin is crispy and slightly charred.
3. Flip the fillets and sear the other side for 1-2 minutes.

Step 4: Finish cooking on the flat cooktop griddle

1. Move the seared fillets to the outer flat cooktop.
2. Let them cook for another 5-7 minutes until they reach an internal temperature of 130°F.
3. Remove them from the grill when the internal temperature is 115°F as they will continue to cook.

Step 5: Serve and enjoy

1. Transfer the grilled mackerel to a plate.
2. Squeeze fresh lemon juice over the fillets.
3. Garnish with fresh parsley if desired.
4. Serve immediately and enjoy.

Tips

• Use fresh mackerel for the best flavor.
• Don't overcook; mackerel is best when slightly flaky but still moist.
• Butter enhances the seared flavor and prevents sticking.
• If grilling multiple fillets, stagger the cooking to ensure even doneness.
• Always remove the fish at 15°F below target temperature to avoid overcooking.

Variations

1. Garlic Herb: Add minced garlic and chopped thyme before grilling for an aromatic twist.
2. Spicy Paprika: Increase smoked paprika and add cayenne for a spicy kick.
3. Citrus Dill: Replace lemon with orange wedges and sprinkle fresh dill on top.
4. Mustard Glaze: Brush the fillets with a mix of Dijon mustard and honey before grilling.
5. Soy Ginger: Marinate the mackerel in a mixture of soy sauce, ginger, and sesame oil for an Asian-inspired flavor.

Best pairings

• Grilled asparagus or zucchini
• Roasted potatoes with dill
• Fresh cucumber salad
• Chilled Polish borscht (beet soup)
• Light, crisp white wine such as Sauvignon Blanc

Conclusion

Grilling Polish-style mackerel on the Arteflame grill ensures a deliciously crispy exterior and juicy interior. The natural flavors shine with the perfect sear and finishing touch of lemon. Enjoy this simple yet elegant dish any time of the year.