Instructions:

Prepare the Mackerel:

If the mackerel fillets are frozen, ensure they are properly thawed before beginning.

Pat the fillets dry with paper towels to remove excess moisture. This will help achieve a crispy skin while grilling.

Lightly salt both sides of the fillets and let them sit for about 20 minutes (if you have the time). This allows the salt to enhance the flavor of the fish.

Preheat the Grill:

Preheat your grill or grill pan to a high heat. If you're using a grill pan, you can lightly grease it with olive oil to prevent sticking.

Grill the Mackerel:

Brush the fillets with olive oil and place them on the grill skin-side down. Grill for about 3-5 minutes per side, depending on the thickness of the fillets. The skin should crisp up and the flesh should turn opaque.

Serve:

Once cooked, transfer the fillets to a plate. Drizzle with lemon juice and optionally sprinkle with chopped fresh herbs like parsley or rosemary.

For added flavor, serve with a side of steamed vegetables, rice, or a simple salad.

Variations and Tips:

For a smoky flavor: Try grilling over charcoal or adding a sprinkle of smoked salt.

Substitute fish: If mackerel isn't available, other oily fish like sardines or trout can also work well.

For a tangy touch: Serve with a light vinaigrette or a soy mirin sauce​