Dutch Smoked Mackerel Fillets with Mustard-Dill Sauce

Introduction

Fire up your Arteflame grill and prepare for an incredible seafood experience! These Dutch-style smoked mackerel fillets are perfectly seared on the center grill grate at 1,000°F before slow-finishing on the flat griddle cooktop. Paired with a tangy mustard-dill sauce, this dish is bursting with flavor and texture.

Ingredients

• 4 fresh mackerel fillets
• 2 tbsp unsalted butter
• 1 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp honey
• Salt and black pepper, to taste
• 1 tbsp red onion, finely diced

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oil-soaked napkins and ignite the paper.
3. Let the fire build for around 20 minutes until the cooktop reaches grilling temperature.

Step 2: Prepare the Mustard-Dill Sauce

1. On the outer, cooler edge of the flat cooktop, mix Dijon mustard, whole-grain mustard, lemon juice, honey, and chopped dill.
2. Stir until well combined, then remove from heat and set aside.

Step 3: Sear the Mackerel Fillets

1. Season the mackerel fillets with salt and black pepper.
2. Melt butter on the center grill grate.
3. Place the fillets skin-side down on the center grill grate for about 30-45 seconds to achieve a rich, crispy sear.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared fillets to the outer flat cooktop to finish cooking at a lower temperature.
2. Cook for another 3-5 minutes until the internal temperature of the fillets reaches about 130°F.
3. Remove from the grill when the internal temperature is 115°F to allow carryover cooking.

Step 5: Serve

1. Drizzle the mustard-dill sauce over the smoked mackerel fillets.
2. Garnish with finely diced red onion.
3. Serve immediately and enjoy!

Tips

• For extra smokiness, add soaked wood chips directly onto the fire.
• Keep skin-side down for most of the cooking to retain moisture.
• Use fresh mackerel for the best flavor and texture.

Variations

1. Garlic & Herb: Add minced garlic and fresh thyme to the butter before searing.
2. Spicy Kick: Include a teaspoon of smoked paprika and cayenne in the seasoning.
3. Citrus Zest: Grate orange or lime zest over the fillets after grilling.
4. Asian Fusion: Mix soy sauce and sesame oil into the mustard-dill sauce.
5. Honey Glazed: Brush the fillets with a honey glaze before grilling.

Conclusion

Grilling Dutch-style smoked mackerel on the Arteflame brings out the best in seafood. From the intense center grill grate sear to the delicate finishing touch on the flat cooktop, this method keeps the fish perfectly juicy and tender. Plus, with the mustard-dill sauce, the flavors come alive for a delicious and simple outdoor meal.

Best Pairings

• Grilled asparagus with butter
• Warm potato salad with mustard dressing
• Fresh, crusty sourdough bread
• German-style wheat beer