BBQ Atlantic Mackerel

plated barbecue mackerel
  • Yield: 4 Servings


Whole mackerel, gutted
Sprigs of fresh rosemary
Head of garlic
Olive oil for frying
Sea salt and freshly ground black pepper
Lemons, halved

Nutritional Values

Fat30 g
Protein22 g
Carbs7 g
Sugar1 g
Fiber2 g
Sodium76 mg


  1. Preheat the barbecue or grill.
  2. Wash the mackerel well and pat dry with paper towels. Score each side of the mackerel with 2 diagonal slashes. Push a rosemary sprig in each slash. 
  3. Break the garlic into individual cloves and peel. Push each of the remaining 4 sprigs of rosemary through several cloves of garlic. Lay one garlic-clove studded sprig inside each fish. Brush fish with olive oil, sprinkle with salt and pepper.
  4. Lay the fish on top of the hot barbecue or grill and cook for about 5 minutes or until the flesh is firm and opaque. Carefully turn over the fish and grill for another 4-5 minutes until cooked through.
  5. Grill the lemon halves, cut side down until lightly caramelized, 3 – 4 minutes
  6. Serve each fish with a caramelized lemon half.

Recipe provided by the Province of Newfoundland and Labrador

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