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

chef chris scott's grilled mackerel dish

Institute of Culinary Education

Prep: 60 mins
Cook: 10 mins
Total: 70 mins
Servings: 2 servings
Yield: 1 plate

Looking to cook something new on the grill? Try this delicious grilled mackerel from Institute of Culinary chef Chris Scott. The one-time Top Chef contestant—who co-owned Brooklyn's Butterfunk Kitchen and Birdman Juke Joint in Connecticut—uses the grill in a variety of ways, pairing the oily fish with roasted rainbow carrots and three flavor-packed sauces. Yuzu is a type of citrus commonly found in East Asia. Yuzu juice can be found online and at many Asian supermarkets, but you can substitute lemon juice if it's not available.


  • For the Fish:
  • 1 whole Spanish mackerel, gutted, pinned, and cut into filets
  • 2 tablespoons chopped parsley
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 clove garlic (minced with a fork)
  • 3/4 cup extra-virgin olive oil
  • For the Carrots:
  • 1 bunch baby rainbow carrots
  • 1 shallot
  • 1 tablespoon champagne vinegar
  • 1 tablespoon olive oil
  • For the Black Olive Puree:
  • 1/2 cup oil-cured black olives
  • 1/2 clove minced garlic
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup olive oil
  • For the Parsley Oil:
  • 1/2 bunch flat leaf parsley
  • 1/2 clove minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon champagne vinegar
  • 1 cup olive oil
  • For the Yuzu Sauce:
  • 1 cup yuzu juice
  • 1/4 cup sugar
  • 1 teaspoon salt

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Fish

  1. Mix all of the marinade ingredients together in a small bowl and place the fish filets in the marinade. Refrigerate for 1 hour.

  2. With the grill on high heat, drip off excess marinade and place fish filets on the grill, flesh side down, and grill for 3 minutes. 

  3. Flip over and grill for 30 seconds more. Gently remove from grill and set aside in a warm place.

Prepare the Carrots

  1. Take a piece of aluminum foil and fold into a rectangle, folding the edges to make ridges; this will be your makeshift grill pan. Set aside.

  2. Peel the carrots and place them in the center of the aluminum foil. 

  3. Peel and thinly slice the shallot and place on top of the carrots.

  4. Season with oil, vinegar, salt, and pepper.

  5. Fold over the foil, to make a “papillote,” then place on the grill to roast for 20 minutes.

Make the Sauces

  1. Combine ingredients for the black olive puree in a blender and puree until smooth.

  2. Clean the blender. Place all of the ingredients for the parsley oil in a blender and puree until smooth.

  3. To make the yuzu sauce, place all ingredients in a small sauce pot and reduce until syrupy. If necessary, you can thicken with a cornstarch slurry. Whisk until smooth.

Assemble the Dish

  1. Remove the carrots from the foil and place on a plate.

  2. Spoon some of the three sauces on the plate. Top with the fish filets.

  3. Top with a squeeze of fresh lemon and chopped parsley and serve immediately.