Grilled Mackerel and caramelized beetroot

This is a new favorite in our home. Mackerel is one of the few fish not endangered by overfishing - theres so many of them -  but it's also a very tasty fish with a delicious taste. It goes perfect with the caramelized beetroot. We usually serve it with potato salad but you could also eat it accompanied with bread.

- 4- 5 Medium sized beetroot
- Olive oil
- 25 gr butter
- 1 tsb  chopped Thyme
- 3 Rosemary stalks
- 20gr brown sugar
- 150 ml balsamic vinegar
- 20 ml fresh lemon juice

Rub the beetroot with some olive oil, salt and pepper. Wrap into aluminum foil and bake 1,5 hours in the oven ( 180° ).
Take them out and let them cool a bit, peel and cut into slices.
Heat the butter with and the olive oil add the beetroot the thyme, the rosemary . Slowly cook over medium heat for 10 - 20 minutes till the beetroots are caramelized. When the beetroot starts to get soft add the vinegar and the lemon juice and cook till the juice turns thick like a sirup and the vegetables are tender.

- 8 Mackerel filets
- 1 tsb fresh Thyme
- olive oil
- 2 gloves of garlic
- zest of one lemon and a good squeeze lemon juice

Make a marinade of chopped garlic, thyme, olive oil and lemon
filet the fish, cut the skin several times. Marinate on the skin side.

Put the fish on a baking tray skin side up and bake in the oven ( on grill very close to the grill ) for 3 to 4 minutes.

The recipe comes from my favorite fish cook book - Tom Aikens Fish

Related Entries:
Red Autumn Salad
"Rillete de maqueraux" or the perfect hangover relief
Beetroot marinated salmon with 2 kinds of beetroot
Yesterdays Dinner: Beetroot soup and Flammkuchen
Mixed green salad leaves with luke warm beetroot and roquefort
Comments (1)  Permalink


andrea @ 08.01.2011 19:44 CET
delicious, indeed! I was there. Thank you Zera!

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