Mackerel in Honey & Lemon

Makes 4 entrée servings


  • 2 tbsp extra virgin olive oil, divided
  • ½  tsp grated lemon zest
  • ½  tbsp fresh lemon juice
  • ½  tsp honey
  • 1 tbsp chopped mint
  • 1 tsp curry powder
  • 1 tsp minced shallots
  • ½  tsp chopped garlic
  • kosher salt
  • ground black pepper
  • 1 lb mackerel fillets (skin-on recommended)


  1. Mix zest, juice, honey, mint, curry powder, shallot, garlic and 1 tbsp of oil together in a small bowl
  2. Season the fish on both sides with salt and pepper
  3. Heat a heavy bottomed sauté pan over medium-high heat. When hot, add 1 tbsp olive oil to coat the pan and lay the fillets in the pan, skin side down
  4. Reduce the heat to medium, spoon half the lemon mixture on top of the fillets, taking care it doesn’t drip off the fish, and cook for 4-5 minutes or until the skin is crisp and the meat is cooked
  5. Flip the fillets, spoon marinade on top and cook for another 30 seconds