Grilled mackerel fillets with sweet and tangy beetroot

Grilled mackerel fillets with sweet and tangy beetroot

Recipe by GraceDifficulty: Simple


Prep time


Cooking time



A light supper for one, or starter for two. Happened to have some mackerel fillets and a few steamed beetroot and wondered if they would be a good combination. Glad to report they were – both in taste and texture. Very quick and easy to prepare.


  • Cooked beetroot (steamed)

  • 2 fresh mackerel fillets

  • Dark soy sauce

  • Third of red onion, finely sliced

  • 2 tsp olive oil

  • Runny honey

  • Red wine vinegar

  • Cress or micro herbs (optional)

  • Wasabi paste (optional)


  • Slice the beetroot and lay evenly on a plate. Cover with the sliced red onion.
  • Mix the honey, red wine vinegar, soy sauce – about half tbsp of each – and half tspn wasabi (if using)
  • Pop the mackerel fillets under a hot grill, skin side up. Cook for 3 mins until skin is blistered. No need to cook the underside.
  • Put the mackerel on top of the beetroot and garnish with cress or micro herbs. Season with salt and pepper.