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grilled horse mackerel

Grilled Horse Mackerel with Braised Leeks & Fennel + Light Caper & Olive Oil Sauce

A deeply flavourful Mediterranean classic. Whole grilled Horse Mackerel, rich in flavour, is perfectly complemented by tender, sweet braised leeks and fennel, all brought together by a bright, zesty sauce of capers, shallots, and quality olive oil.

  • 00 HR 45 MINS
  • Easy
  • 850 calories
  • Fish:
  • 4 whole horse mackerel (filleted)
  • 2–3 tbsp olive oil
  • Salt & pepper
  • Lemon wedges (to serve)
  • Braised Vegetables:
  • 2 large leeks, cleaned and cut into thick batons
  • 2 fennel bulb, cut into wedges
  • 2 tbsp butter
  • 1 tbsp extra virgin olive oil
  • ½ cup (120 ml) white wine
  • 1 cup vegetable stock
  • Salt & Pepper to taste
  • Dash of pastis
  • Caper & Olive Oil Sauce:
  • 8 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 3 tbsp small capers, rinsed
  • 2 shallots finely chopped
  • 3 tbsp finely chopped chives gently cooked in olive oil
  • Nutrition Facts (per serving)
  • Calories: ≈ 550-700 kcal
  • Protein: ≈ 30-40g
  • Fat: ≈ 45-60g
  • Carbohydrates: ≈ 10-15g
  • Fibre: ≈ 4-6g
  • Omega-3: ≈ 1.5-3.0 g

Method

step 01

Braise the leeks and fennel:

  1. Heat /olive oil in a wide pan.
  2. Add sliced leeks and fennel; season lightly.
  3. Cook on medium heat for 3–4 minutes until they start to soften.
  4. Pour in the white wine and pastis and cook until almost completely evaporated.
  5. Add the vegetable stock, cover, and braise gently for 10–12 minutes until tender.
  6. Add the butter just before serving to emulsify the remaining liquid.

step 02

Prepare the sauce. In a small bowl, whisk together:

  • Olive oil
  • Lemon juice
  • Capers
  • Previously cooked shallots

Taste and season lightly. This should be bright and fresh, not heavy.

step 03

Grill the Horse Mackerel:

  1. Preheat grill or grill pan to high.
  2. Rub with olive oil, salt, and pepper.
  3. Grill for 3–4 minutes per side, depending on size, until skin is crisp and flesh is just cooked.

step 04

Assemble the dish:

  1. Spoon a bed of braised leeks and fennel onto each plate.
  2. Place the grilled horse mackerel 
  3. Drizzle lightly with the caper–olive oil sauce.
  4. Serve with extra lemon wedges.

This recipe is easier than you think.

Watch Video Tutorial

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