Wood-Fired Norwegian Mackerel & Pickled Onion | Arteflame

Introduction

There is a primal satisfaction in cooking over an open fire, especially when the main event is a fish as rewarding as Norwegian Mackerel. The moment the skin hits the searing hot carbon steel cooktop, it sizzles into a shattering crispness that delicate white fish just can’t achieve. Paired with the sharp tang of quick-pickled onions, this dish transports you straight to a Nordic coastline, offering a rustic yet sophisticated dinner that feels right at home in your backyard. The aroma of smoky fish mingling with fresh dill is the perfect invitation to gather around the grill.

Why This Recipe Works

I adore this recipe because it is a masterclass in balance. Mackerel is famously rich and oily (in the best way), packed with Omega-3s, but it needs a counterpoint. The acidity of the homemade pickled onions cuts right through that richness, cleansing the palate with every bite. Plus, the Arteflame makes it incredibly easy—no fish falling through grates, just a perfect sear every time.

Kitchen Wisdom

• Dry is Key: Moisture is the enemy of a crisp sear. Pat the fish completely dry with paper towels before oiling to ensure that skin gets golden, not soggy.
• Patience Pays Off: When you place the fillets skin-side down, resist the urge to move them. They will naturally release from the cooktop once the skin is properly crisped.

Swaps & Substitutions

If you can't find mackerel, fresh bluefish or sardines are great oily alternatives that handle high heat well. For the pickles, feel free to use white vinegar or rice vinegar if apple cider vinegar isn't in your pantry.

Ingredients

For the Quick Pickled Onions

• 1 large red onion, thinly sliced into rings
• 1/2 cup apple cider vinegar
• 1 cup warm water
• 1 tablespoon sugar (or honey)
• 1 1/2 teaspoons sea salt

For the Norwegian Mackerel

• 4 fresh Norwegian Mackerel fillets (skin-on)
• 2 tablespoons olive oil (or grapeseed oil)
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 lemon, cut into wedges for grilling
• Fresh dill for garnish

Instructions

Step 1: Prepare the Pickled Onions

1. Begin by preparing the pickling liquid. In a medium bowl or a mason jar, combine the warm water, apple cider vinegar, sugar, and 1 1/2 teaspoons of salt. Stir vigorously until the sugar and salt have completely dissolved.
2. Add the thinly sliced red onions to the liquid, ensuring they are fully submerged.
3. Let the mixture sit at room temperature for at least 30 minutes while you prep the grill and fish. The onions will turn a vibrant pink and lose their raw bite, becoming sweet and tangy.

Step 2: Fire Up the Arteflame

1. Start a fire in the center of your Arteflame grill using three paper napkins soaked in vegetable oil and stacked with firewood.
2. Allow the grill to burn for about 20 minutes. You want the center grill grate to be extremely hot (for the final sear or vegetables) and the outer flat cooktop to reach a medium-high searing temperature.
3. Lightly oil the flat steel cooktop with a paper towel dipped in olive oil to ensure a non-stick surface.

Step 3: Prepare the Mackerel

1. Rinse the mackerel fillets under cold water and pat them completely dry with paper towels. Dry skin is essential for getting that perfect crispy texture.
2. Using a sharp knife, make three shallow diagonal scores on the skin side of each fillet. This prevents the fish from curling up when it hits the heat and helps the seasoning penetrate.
3. Rub the fillets generously with olive oil on both sides. Season strictly with coarse sea salt and black pepper. Simplicity is key here to let the flavor of the fish shine.

Step 4: Grill the Fish

1. Place the lemon wedges on the flat cooktop to caramelize.
2. Place the mackerel fillets skin-side down on the hot flat cooktop. Do not move them immediately.
3. Press down gently with a spatula for ten seconds to ensure full contact between the skin and the steel.
4. Let the fish grill undisturbed for 3 to 4 minutes. You will see the flesh turn opaque from the bottom up. When the skin is crisp, it will release naturally from the cooktop.
5. Flip the fillets carefully and cook on the flesh side for just 1 to 2 minutes, or until the fish flakes easily with a fork.

Step 5: Assemble and Serve

1. Remove the mackerel from the grill and transfer to a serving platter.
2. Top generously with the drained pickled onions.
3. Garnish with fresh dill and serve alongside the caramelized grilled lemon wedges.

Tips

Mastering mackerel on the Arteflame is all about heat management and patience. Because mackerel is an oily fish, it is naturally forgiving, but the skin requires high heat to crisp properly. Ensure your flat top is hot enough before placing the fish down; if the steel isn't hot enough, the skin may stick. A good test is to sprinkle a few drops of water on the surface—if they dance and evaporate instantly, you are ready to cook. Additionally, do not overcrowd the grilling surface. Give each fillet enough space so they sear rather than steam. If you have prepared the pickled onions in advance, keep them refrigerated; the cold temperature of the onions provides an amazing contrast to the hot, smoky fish, elevating the mouthfeel of the entire dish.

Variations

While the classic Nordic pairing of dill and pickled onion is hard to beat, this mackerel recipe is versatile enough to handle various flavor profiles. You can easily adapt the seasoning to match your mood or the rest of your menu. Here are a few distinct variations to try on your grill:

• Asian Fusion: Marinate the fish in a mix of soy sauce, ginger, and sesame oil before grilling, and swap the dill for cilantro and toasted sesame seeds.
• Mediterranean Twist: Rub the fish with crushed garlic, dried oregano, and smoked paprika. Serve with a side of tzatziki instead of pickled onions.
• Spicy Kick: Add sliced fresh jalapeños to your pickling jar with the onions and dust the fish with cayenne pepper or Cajun seasoning before grilling.
• Herbed Butter Finish: Grill the fish simply with salt and pepper, then top with a slice of compound butter mixed with chives and lemon zest right as it comes off the heat.
• Citrus Explosion: Substitute the lemon wedges for blood orange or grapefruit slices grilled on the Arteflame for a sweeter, more complex citrus accompaniment.

Best pairings

To round out this meal, you want sides that complement the richness of the mackerel without overpowering it. Since you already have the Arteflame fired up, utilize the flat cooktop for your side dishes. Grilled new potatoes are a classic pairing; parboil them slightly, smash them, and crisp them up in the fish oils left on the grill for incredible flavor. A warm salad of grilled asparagus or blistered cherry tomatoes also works beautifully, adding color and sweetness. For a drink pairing, cut through the oiliness of the fish with a crisp, high-acid white wine like a Sauvignon Blanc, an Albariño, or a dry Riesling. If you prefer beer, a light pilsner or a wheat beer with citrus notes will cleanse the palate between bites, making every mouthful taste as fresh as the first.

Conclusion

Grilling Norwegian Mackerel on the Arteflame is more than just preparing dinner; it is an experience that engages all the senses. From the sound of the crackling wood fire to the aroma of searing skin and fresh dill, this recipe transforms simple ingredients into a gourmet meal. The combination of the smoky, crispy fish and the zesty, crunch of the pickled onions creates a balance that is both comforting and exciting. It proves that healthy food does not have to be boring and that some of the best flavors come from the marriage of quality seafood and open fire. Whether you are a seasoned grill master or new to the flat-top style of cooking, this dish is sure to become a staple in your outdoor culinary repertoire.