Grilled Mackerel With Roasted Rainbow Carrots, Black Olives, and Yuzu

  • PrepTime: 60 Mins
  • CookTime: 10 Mins
  • TotalTime: 1 Hrs 10 Mins


  1. 1 whole Spanish mackerel, gutted, pinned, and cut into filets
  2. 2 tablespoons chopped parsley
  3. 1 teaspoon kosher salt
  4. 1 teaspoon freshly ground black pepper
  5. 1/2 teaspoon red pepper flakes
  6. 1 clove garlic, minced with a fork
  7. 3/4 cup extra-virgin olive oil
  8. 1 bunch baby rainbow carrots
  9. 1 shallot
  10. 1 tablespoon champagne vinegar
  11. 1 tablespoon olive oil
  12. 1/2 cup oil-cured black olives
  13. 1/2 clove minced garlic
  14. 1 teaspoon sugar
  15. 1/2 teaspoon kosher salt
  16. 1 cup olive oil
  17. 1/2 bunch flat-leaf parsley
  18. 1/2 clove minced garlic
  19. 1 teaspoon kosher salt
  20. 1/2 teaspoon champagne vinegar
  21. 1 cup olive oil
  22. 1 cup yuzu juice
  23. 1/4 cup sugar
  24. 1 teaspoon kosher salt


  1. Gather the ingredients.
  2. Mix parsley, salt, pepper, red pepper, garlic, and olive oil together in a small bowl and place fish filets in marinade. Refrigerate for 1 hour.
  3. With grill on high heat, drip off excess marinade and place fish filets on grill, flesh side down, and grill for 3 minutes. 
  4. Flip over and grill for 30 seconds more. Gently remove from grill and set aside in a warm place.
  5. Gather the ingredients.
  6. Take a piece of aluminum foil and fold into a rectangle, folding edges to make ridges; this will be your makeshift grill pan. Set aside.
  7. Peel carrots and place in center of aluminum foil. 
  8. Peel and thinly slice shallot and place on top of carrots.
  9. Season with oil, vinegar, salt, and pepper.
  10. Fold over foil, to make a “papillote,” then place on grill to roast for 20 minutes.
  11. Gather the ingredients.
  12. Combine olives, garlic, sugar, salt, and oil in a blender and puree until smooth. Pour into container and set aside.
  13. Clean blender. Place all parsley, garlic, salt, vinegar, and oil in blender and puree until smooth.
  14. To make yuzu sauce, place yuzu, sugar, and salt in a small sauce pot and reduce until syrupy. If necessary, this sauce can be thickened with a cornstarch slurry. Whisk until smooth.
  15. Remove carrots from foil and place on a plate.
  16. Spoon some of the three sauces on plate. Top with fish filets.
  17. Top with a squeeze of fresh lemon and chopped parsley and serve immediately.