Fish

Chargrilled mackerel with spiced herb butter

Name: Alex Prichard’s Chargrilled mackerel with spiced herb butter recipe
Yield: 4
Ingredients: 4 whole blue mackerel (we used Soueast Seafoods), butterflied, pin-boned; 2 tsp extra virgin olive oil, plus extra, to drizzle; 2 bunches asparagus; 1 bunch green sorrel leaves; Lemon wedges, to serve; 125g unsalted butter, at room temperature; 55g anchovies, finely chopped; 1 large eschalot, finely chopped; 12 garlic cloves, crushed; 62.50 ml finely chopped flat-leaf parsley; 2 tsp finely chopped tarragon leaves; 1 1/2 tsp lemon juice; 1 1/2 tsp curry powder; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp tomato sauce; 3/4 tsp paprika

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by Alex Prichard

ALEX PRICHARD, HEAD CHEF AT ICEBERGS

Sep 01, 2025

“The key with this is all in the cooking and seasoning of the fish. Only skin-side down on an intense heat, making sure the skin is completely dry. You want the skin to go crisp and charred while the flesh just starts to warm and release its oils. The cafe de Paris butter can be made in advance and frozen (see notes), then used on anything. Alternatively, there are a number of pre-made ones you can buy anywhere these days. Victor Churchill does a pretty good job of it!” - Alex Prichard

Begin this recipe a day ahead.

4 whole blue mackerel (we used Soueast Seafoods), butterflied, pin-boned
2 tsp extra virgin olive oil, plus extra, to drizzle
2 bunches asparagus
1 bunch green sorrel leaves
Lemon wedges, to serve

Cafe de Paris butter

125g unsalted butter, at room temperature
55g anchovies, finely chopped
1 large eschalot, finely chopped
12 garlic cloves, crushed
1/4 cup finely chopped flat-leaf parsley
2 tsp finely chopped tarragon leaves
1 1/2 tsp lemon juice
1 1/2 tsp curry powder
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp tomato sauce
3/4 tsp paprika

Method

1.

Wipe fish dry with paper towel and place on a baking tray, skin-side up. Refrigerate, uncovered, overnight for the skin to dry out (see notes).
2.

For the butter, place all ingredients and 1 tsp salt flakes in a medium bowl and stir until well combined. Spoon into a serving bowl and stand covered at room temperature (see notes).
3.

Preheat a grill over coals (ideally) or chargrill pan until very hot. Brush skin and flesh of mackerel with oil and season with salt flakes. Grill, skin-side down, for 5-6 minutes, until well charred (you’re wanting the skin to blister and crisp up as the natural fats and oils render out and the flesh delicately warms through – once the skin is well charred it will lift from the barbecue without sticking).
4.

Meanwhile, blanch the asparagus in a saucepan of boiling salted water for 2 minutes, then remove from the water. Season with salt flakes and drizzle with oil.
5.

To serve, while still on the grill, brush the mackerel flesh with a little room-temperature cafe de Paris butter, then transfer to serving plates, crispy skin-side up. Add a little more butter on the skin of the fish, allowing the natural heat to melt the butter.
6.

Serve with asparagus, a few sorrel leaves to garnish and lemon wedges.

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Recipe Notes

Ask your fishmonger to butterfly the fish for you. We used plate-sized mackerel weighing 360g each before being gutted and butterflied. Drying out the skin in the fridge overnight ensures it will not stick to the grill and will crisp up beautifully. To store any leftover cafe de Paris butter, place onto a 30cm-long piece of plastic wrap. Roll up to enclose and form a log. Twist ends to seal. This will keep in the fridge for 2 weeks and in the freezer for up to 3 months.

This recipe is made with Soueast Seafoods blue mackerel.