Fire-Grilled Norwegian Mackerel with Pickled Onion

Introduction

Nothing compares to the bold, smoky flavor of whole Norwegian mackerel grilled over an open fire. With crispy skin and juicy, flavorful flesh, this recipe highlights the essence of outdoor cooking. The mackerel is seared at 1,000°F on the center grill grate of the Arteflame grill, locking in its juices before being finished to perfection on the flat-top cooktop. Topped with tangy pickled onions, this dish balances deep umami flavors with bright acidity for an unforgettable grilling experience.

Ingredients

• 2 whole Norwegian mackerel, cleaned
• 1 large red onion, thinly sliced
• ½ cup white vinegar
• 1 tbsp sugar
• 1 tsp salt
• 3 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• Salt and black pepper to taste

Instructions

Step 1: Prepare the Arteflame grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the oiled napkins inside the grill.
3. Stack firewood on top of the napkins and ignite them.
4. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Pickle the red onion

1. In a small bowl, combine the white vinegar, sugar, and salt.
2. Add the sliced red onion and mix well.
3. Let it sit while you prepare and cook the fish.

Step 3: Season and sear the mackerel

1. Brush the mackerel with melted butter, coating evenly.
2. Season with salt, black pepper, and minced garlic.
3. Place the fish onto the center grill grate and sear for 1–2 minutes per side to develop a crispy, golden-brown crust.

Step 4: Cook the mackerel to perfection

1. Move the seared mackerel to the flat cooktop griddle.
2. Grill for another 5–7 minutes per side until cooked through, depending on thickness.
3. Remove the fish from the grill when the internal temperature reaches 125°F (it will continue cooking off the grill).

Step 5: Serve

1. Top the grilled mackerel with pickled onions.
2. Drizzle with lemon juice and garnish with parsley.
3. Serve immediately and enjoy!

Tips

• For extra flavor, let the mackerel marinate in butter, garlic, and lemon juice for 30 minutes before grilling.
• Use hardwood firewood like oak for a more intense smoky aroma.
• Monitor the temperature zones on the Arteflame grill to ensure even cooking.

Variations

1. Spicy Mackerel: Add a teaspoon of red pepper flakes to the seasoning.
2. Herb-Infused Mackerel: Stuff the fish with thyme and rosemary before grilling.
3. Citrus-Twist Mackerel: Use orange zest in place of lemon for a sweeter finish.
4. Asian-Inspired Mackerel: Glaze with soy sauce and honey before grilling.
5. Smoky Paprika Mackerel: Rub the fish with smoked paprika for deep smoky notes.

Conclusion

Arteflame grilling brings a rich, fire-kissed flavor to whole Norwegian mackerel, and the pickled onions add the perfect tangy contrast. With the high-heat searing and even cooktop finish, every bite is succulent and delicious. Try this recipe to enjoy an unforgettable outdoor cooking experience!

Best Pairings

• Grilled asparagus or zucchini on the flat cooktop.
• Roasted potatoes cooked alongside the fish for a smoky side.
• A crisp Sauvignon Blanc or a light-bodied Pinot Noir.
• Fresh sourdough bread to soak up the flavorful juices.