This recipe uses atlantic mackerel. We also have recipes for lots of other ocean-friendly species.

You will need

  • 4 6-oz. Atlantic mackerel fillets
  • 12 spring onions
  • 2 tbsp. fresh herbs, chopped (your choice of parsley, chervil, chives, tarragon)
  • 2 oz. chardonnay vinegar
  • 6 oz. olive oil
  • 1 tsp. shallot, minced
  • salt and freshly ground pepper to taste

Heat grill. Toss onions in canola oil, salt and pepper. Grill onions on all sides until fragrant and slightly soft. Set aside.

In a small bowl, whisk vinegar and oil to emulsify. Add herbs, salt and pepper and set aside. 

Season fish with oil, salt and pepper. Grill fish on flesh side for 5 minutes. Turn and cook for an additional 3 minutes.

Plate fish on top of three onions and spoon vinaigrette over the top. Serve with your choice of orzo or rice pilaf.

Serves 4

Recipe by New England Aquarium chef Tim Ridge