Mackerel, a lovely oily fish, is delightfully hard to overcook. It’s often sold frozen, especially in Japanese markets, so allow a day for defrosting if you’ve purchased it in that form. If you can’t find mackerel, choose another oily fish: Black cod and wild sockeye salmon will both work, though they require a longer cooking time. You may want to try cooking them in steaks with this broiling method; the bones lend extra flavor and keep the fish from falling apart, too.
Recipe information
Yield
4 Servings
Ingredients
1½
2
2
3
3
2
2
Need to make a substitution?
Preparation
Step 1
Heat broiler to high. Line a rimmed baking sheet with foil.
Step 2
Rub mackerel with 1 Tbsp. oil and season with salt and pepper. Place fillets skin side down on baking sheet and sprinkle with lemon zest, lemon juice, parsley, and dill. Toss scallions with remaining 1 Tbsp. oil. Broil fish until just opaque in the center, 6–8 minutes, adding scallions to pan during last 4 minutes of broiling.
Step 3
Serve fish and scallions with lemon wedges.