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Grilled blue mackerel with 'nduja butter

Name: Grilled blue mackerel with 'nduja butter recipe
Yield: 8
Ingredients: 4 (1.12kg total) whole plate-sized blue mackerel, scaled, gutted and butterflied (see notes); 40.00 ml extra virgin olive oil, for brushing; Chervil sprigs and lemon wedges, to serve; 125g salted butter, softened; 60g ‘nduja; 30.00 ml lemon juice

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by Lauren and Andy Emerson

CHEFS

Jan 10, 2024

Holy mackerel! This delicious seafood meal is sure to be a hit at any summer feast.

4 (1.12kg total) whole plate-sized blue mackerel, scaled, gutted and butterflied (see notes)
2 tbs extra virgin olive oil, for brushing
Chervil sprigs and lemon wedges, to serve

'Nduja butter

125g salted butter, softened
60g ‘nduja
1 1/2 tbs lemon juice

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.
2.

For the butter, place all ingredients in a food processor and whiz until well combined and smooth. If you plan to use it straight away, do not refrigerate. Store in an airtight container in the fridge, then bring to room temperature to serve (see notes).
3.

Preheat a grill over coals (ideally) or a barbecue until very hot. Brush fish skin with a little oil and grill, skin-side down, for 10-15 minutes or until well charred (once the skin is well charred it will lift from the barbecue without sticking). Transfer to a serving dish and spoon over the ‘nduja butter.
4.

Serve with chervil and lemon wedges.

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Recipe Notes

Begin this recipe a day ahead.

Ask your fishmonger to butterfly the fish for you. We used plate-sized mackerel weighing 280g each. The ‘nduja butter is also delicious on barbecued corn, grilled steak or steamed green vegetables.