Easy Barred Spanish Mackerel Recipe

Everyone knows and loves the classic Spanish mackerel recipes, but there are always new hidden gems ready to be found.

In that category of Spanish recipes, you will find the barred Spanish mackerel: a dish prepared with whole barred mackerel and with a traditional Andalusian marinade that will make you fall head over heels.

Keep reading this article and learn how to cook Spanish mackerel with some helpful tips for storing, serving, and ingredient replacements.

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Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts: 

• Mackerel steaks recipe

• Mackerel fillet recipe

• Whole mackerel recipe

Background of the Dish

Mackerel recipes are extremely popular in Southern Spain, as it is a type of fish that you can find almost everywhere in the coastal area and it is cheaper to buy compared to other types of seafood.

The barred Spanish mackerel recipe was born as a way to cook the fish on a grill, as you would do with the classic whole grilled mackerel recipe.

This recipe includes a traditional Andalusian marinade, prepared with different beloved ingredients of the region such as garlic, olive oil, and lemon.

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Things You’ll Need for Barred Spanish Mackerel

To prepare this recipe you need barred Spanish mackerel (whole or filets), garlic cloves, olive oil, lemon, and a mix of spices.

It is better if you make it on the grill, or you can follow the cooking method of other mackerel fish recipes, and cook it in the oven or frying pan.

Ingredients

• 4 whole narrow-barred mackerel, gutted and cleaned
• 1/4 cup (60ml) olive oil
• 3 tablespoons fresh lemon juice
• 3 garlic cloves
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• Salt and black pepper, to taste
• Lemon wedges (for serving)
• Fresh parsley, chopped (for garnish)

How to Make Barred Spanish Mackerel – Step by Step Guide

1. To start with this fish mackerel recipe, peel and mince the garlic. Freshly juice one lemon until you get about 3 tablespoons. 

2. Now, remove the guts and scales from the whole barred mackerel. Rinse them under cold water and pat them dry. You can skip this if you use a Spanish mackerel filet or if you ask your fishmonger to clean them.

3. After that, grab a small bowl and whisk together olive oil, fresh lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper.

4. Then make some diagonal cuts on the mackerel so that the marinade penetrates. Place the cleaned mackerel fish in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, making sure to coat both the inside and outside. 

5. After that, allow the mackerel to marinate in the refrigerator for at least 30 minutes, or longer for more flavor. Preheat your grill to medium-high heat.

6. Now, remove the mackerel from the marinade and place them on the preheated grill. Grill for about 7 minutes per side, or until the fish is cooked through and easily flakes with a fork. The exact time may vary based on the size of the mackerel.

7. As an expert tip, you can baste the mackerel while you are grilling it with some of the marinade for added flavor.

8. Once the fish is cooked, remove it from the grill and place it on a serving platter. Garnish with fresh lemon wedges and chopped parsley.

9. Serve the grilled barred Spanish mackerel warm with a side of your choice, such as a green salad or roasted vegetables.

Substitution of Ingredients

When it comes to ingredient substitutions, getting references from other recipes with mackerel can be helpful.

For example, if you don’t like or can’t find barred mackerel fish, then you can prepare this as a king mackerel recipe, adjusting the cooking time to the thickness of the fish.

You can follow the marinade as listed, going for a classic one like the grilled mackerel recipe, or adding different spices such as chili flakes, crushed fresh peppers, more paprika, etc.

To give this barred Spanish mackerel a smokey flavor, you can cover it in BBQ sauce before grilling it (better if the BBQ is homemade).

Tips on Serving Barred Spanish Mackerel

When serving Barred Spanish Mackerel, opt for grilling or broiling to highlight its robust flavor and firm texture.

Enhance the dish with a zesty citrus marinade or a simple herb-infused olive oil for a delightful and refreshing seafood experience.

The barred Spanish mackerel is the perfect main dish for lunch or dinner, and you can enjoy it all year round.

To turn this into the best mackerel recipe, serve this dish with a tortilla de patatas or patatas a lo pobre on the side and have a full Andalusian meal.

Besides that, you can follow the path of other recipes with mackerel filets and serve this dish with a mixed green salad, an ensaladilla rusa, or a coleslaw.

The narrow-barred Spanish mackerel is meant to be served on a plate, but everything can be turned into a sandwich if you want to.

Just put the cooked mackerel in between slices of your favorite bread and add other toppings like lettuce, tomatoes, or caramelized onions.

How to Store Barred Spanish Mackerel

If you are planning on storing it, you have to let the barred Spanish mackerel cool to room temperature once you finish making it.

Then, place it in a covered container, with a lid or plastic wrap, and store it in the fridge for up to 3 days or in the freezer for 45 days (stick a label on the lid so you don’t forget about the date).

To thaw, just place it in the fridge overnight or for 12 hours, and then reheat it in the oven or a frying pan for about 15 minutes (check it regularly so that it doesn’t burn).

Other easy mackerel recipes that you can make and store are the fresh mackerel recipe and the mackerel oven recipe.

Recipe Card: Barred Spanish Mackerel

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