Greek-Style Mackerel with Mustard Sauce

Some Greek seafood dishes remind me of southern Italian cooking, but I've never tasted one quite like this in Italy. 

Course Main Dish
Cuisine greek
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4


  • Coarse sea salt or kosher salt
  • Freshly ground black pepper
  • 1 teaspoon dried oregano
  • pounds mackerel fillets*
  • Extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • Zest of ½ lemon
  • 1 garlic clove cut in slivers


  1. Combine 1½ teaspoons salt, ¼ teaspoon pepper and the oregano in a small dish. Rub over surface of fish. Let stand at room temperature for an hour.

  2. In a blender or mini-blender container, combine 1/3 cup olive oil with the lemon juice, mustard, zest and garlic. Blend until smooth and emulsified. Season with salt and pepper (lightly, because the fish has been seasoned), and blend briefly.

  3. Set oven on broil or prepare a hot fire on grill. Place fish skin side down on a well-oiled grill pan in top third of oven or directly on a clean, oiled grill grate. Broil or grill until just cooked through, 8 to 10 minutes.

  4. Arrange fish on a platter or plates. Drizzle with mustard sauce.

Recipe Notes

* Alternatively, choose other fish that stand up to the heat of an oven or grill, such as snapper or grouper. More strongly flavored fish such as mullet or bluefish would be good choices as long as they are extremely fresh.