Skip to main content
Main

Broiled Mackerel

Broiled mackerel seasoned with pepper and salt, served with fennel or parsley and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Pepper and fennel match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,216 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Broiled Mackerel

Ingredients

Directions

Prepare

  1. Wash the mackerel well and split it open.

  2. Carefully remove the backbone.

  3. Season with pepper and salt.

Grill and serve

  1. Place on a well-greased grill and cook for about 7 minutes over a clear fire, turning frequently.

  2. Transfer to a hot dish, sprinkle with chopped fennel or parsley, and add a pat of butter.

  3. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + fenneltop 7% of all pairs
    Smell alikestrong
    Cooked together1,216 recipes

    Shared aroma: myristicin (spice, warm).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + fenneltop 27% of all pairs
    Smell alikemoderate
    Cooked together647 recipes

    Shared aroma: anethole (sweet, anise).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mackerel
Forms the main body of the dish and provides the rich, oily flesh that cooks through over the fire.
Butter
Adds moisture and richness, melting over the hot fish to carry flavour.

The step that matters

Turning the mackerel on the grill. Turning frequently over a clear fire helps the flesh cook evenly without burning the skin. Grilling on a well-greased surface keeps the fish from sticking and tearing when it is turned.

Swap the fennel

How well each one fits the dish's main ingredients (butter, pepper):

  1. Parsleyfits better
  2. Sagefits better
  3. Thymefits better
  4. Fennelthe original

Fit is the average pairing score against butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More broiled mackerel recipes

with Herbs 3 See all 102 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes