Grilled Mackerel

by Berkeley Wellness  

A little bit of sugar in the spice rub that goes on the mackerel helps deepen the flavor of the grilled fish. This preparation also works well with bluefish. Though the mackerel is delicious on its own, it goes particularly well with a sweet and tangy chutney.


  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 skinless mackerel fillets (5 ounces each)


1. In a small bowl, combine the paprika, cumin, sugar, salt, and pepper. Rub the mixture into both sides of the mackerel fillets.

2. Preheat the broiler. Place the mackerel on a broiler pan and broil 4 inches from the heat until the fish just flakes when tested with a fork, about 5 minutes. Serve the fish with the chutney.

Makes 4 servings.

Nutrition per serving: 180 calories, 7g total fat (2g saturated), 0g dietary fiber, 2g carbohydrate, 25g protein, 360mg sodium.

A good source of: niacin, omega-3 fatty acids, selenium, vitamin B12, vitamin B6, vitamin D.

Also see Asian-Style Microwave-Steamed Bass.