Recipe for: Grilled mackerel in apple-dill marinade - photo 1
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Recipe for: Grilled mackerel in apple-dill marinade

Spicy Main dishes Grilling 90 min Medium 0 views ~129.89 PLN - (0)
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Description

Grilled mackerel in apple-dill marinade is a summer, juicy dish that combines rich, aromatic fish with a refreshing, slightly tangy-sweet marinade made from apple and dill. Inspired by Polish coastal cuisine and grilling traditions — perfect for garden gatherings. The marinade of buttermilk and lemon juice tenderizes the fish meat, the apple adds fruity freshness and delicate sweetness, while the dill brings a typical summer herbal note. Serve the dish with grilled seasonal vegetables, baked spelt, or young potatoes, garnished with a slice of lemon and fresh parsley. It looks aesthetically pleasing on a large platter with green accents and pieces of caramelized apple.

Ingredients Used

Ingredients (13)

Servings:
4
  • Mackerel 800 g
  • Apple 1.7 pcs (~300 g)
  • Buttermilk 200 g
  • Rapeseed oil 30 g
  • Lemon 1 pcs (~80 g)
  • Garlic 2 clove (~10 g)
  • Red onion 80 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Honey 30 ml
  • Parsley 1 bunch (~30 g)
  • Chili flakes 2 pinch (~2 g)
💰 Estimated dish cost: ~129.89 PLN (32.47 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the marinade

1

Wash the apples, remove the cores, and grate them on a coarse grater or briefly blend them in a blender to obtain a fine, moist mixture (about 1-2 minutes of quick grating). Transfer to a large bowl. Add buttermilk (200 ml), 2 tablespoons of rapeseed oil (30 g), juice from half a lemon (about 40 g of juice), and finely grated lemon zest (if you prefer a stronger aroma).

Ingredients: Apple, Buttermilk, Rapeseed oil, Lemon
Use a stainless steel grater or a blender with a pulse mode. Try not to grate the apple into a mush — it should retain a light texture. Use a glass or ceramic bowl.
2

To the apple mass, add finely chopped dill (a whole bunch, 30 g), finely chopped or pressed garlic (10 g), thinly sliced red onion (80 g), salt (5 g), and black pepper (2 g). If you are using honey (optional), add 30 g and mix well until the ingredients combine into a uniform emulsion. Taste the marinade with a teaspoon and adjust the salt or pepper.

Ingredients: Dill, Garlic, Red onion, Salt, Black pepper, Honey, Apple, Buttermilk
Use a silicone spatula or slotted spoon for mixing. If you add honey, mix well until the honey dissolves — the warm buttermilk will help with this.

Preparing mackerel

3

If you have whole, cleaned mackerels (800 g in total), rinse them under cold water and pat dry with a paper towel. Make 2-3 diagonal cuts in the skin on each side, about 3-4 mm deep — the cuts will help the marinade penetrate and speed up grilling. If you are using fillets, pat them dry skin side up and make short cuts in the skin.

Ingredients: Mackerel
Use a sharp knife for the cuts. If you can't clean the fish, ask the seller to prepare cleaned ones or use fillets with skin.

Marinating

4

Place the mackerel in a large flat dish or a sealed container. Pour the marinade over it so that the slits and the inside of the fish are covered. Rub the marinade into the slits and inside the fish with your hand (use disposable gloves or wash your hands right after). Set aside in the refrigerator for at least 30 minutes, ideally 45-60 minutes. The marinade will tenderize the meat and add flavors.

Ingredients: Mackerel, Apple, Buttermilk, Dill, Rapeseed oil, Lemon, Garlic, Salt, Black pepper, Red onion, Honey
If you are using a fillet, marinate for a shorter time (15-30 minutes) to prevent the protein from 'breaking down'. Cover the container with plastic wrap if marinating for longer.

Preparing the grill

5

Prepare a charcoal or gas grill. For a charcoal grill, light the coals and wait until they are covered with a thin layer of white ash (about 20-30 minutes), the grill temperature should be medium-high (about 200–220°C). Brush the grill grates with canola oil using a brush or a piece of paper soaked in oil to prevent sticking. If you have a fish basket, use it — it makes flipping easier.

Ingredients: Rapeseed oil
Use a grill thermometer if you have one. If you don't have a thermometer, hold your hand about 10 cm above the grill — if you can hold it there for 3–4 seconds, the temperature is high; 5–6 seconds means it's medium.

Grilling

6

Remove the mackerel from the marinade (do not wipe it completely — leave a thin layer). Place the fish skin-side down directly on the hot, oiled grill or in a fish basket. Grill for 6–8 minutes on one side until the skin is nicely browned and clear grill marks appear (it should be crispy). Carefully flip the fish with a spatula or using the basket and grill for another 5–7 minutes, until the flesh is opaque, flakes easily with a fork, and reaches an internal temperature of 60–63°C at the thickest part. If you used honey, avoid direct high flames — honey burns easily.

Ingredients: Mackerel, Honey, Rapeseed oil
Use a wide spatula or fish basket to avoid breaking the fish's body. The time depends on the thickness of the fish; do not flip it several times — one flip gives the best skin.

Resting and Serving

7

After removing the mackerel from the grill, let it rest for 4–5 minutes to allow the juices to distribute evenly. Before serving, drizzle with a little lemon juice, sprinkle with fresh, chopped parsley (optional), and possibly a small amount of chili flakes (optional) for contrast. Serve with grilled seasonal vegetables (bell pepper, zucchini, onion), baked spelt or young potatoes, and a cucumber and dill salad.

Ingredients: Lemon, Parsley, Chili flakes
Use a cutting board and a sharp knife for portioning. Resting is important — without it, the meat can be too moist and harder to portion.

Fun Fact

💡

Mackerel was valued in Polish seaside cuisine as a quick grilling fish — its fatty flesh withstands short, intense heat treatment well, and herbal marinades with dill are a traditional, regional duo.

Best for

grillowanie w ogrodzie letnie spotkanie z przyjaciółmi rodzinny obiad na świeżym powietrzu

Tips

🍽️ Serving

Serve the mackerel hot, with a slice of lemon on the side — a squeeze just before eating will enhance the aroma. Serve with a simple cucumber and dill salad and a grain side dish like barley with dill and fried onions.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 24 hours. To reheat, use an oven set to 160°C and heat for 6–8 minutes, covering with foil to prevent the fish from drying out. Avoid the microwave — it changes the texture of the meat.

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