Prepare the Fish:

Rinse the mackerel under cold water and pat dry with paper towels.

Make 2-3 diagonal slashes on each side of the fish to help the marinade penetrate and ensure even cooking.

Season the inside and outside of the fish generously with salt and pepper.

Make the Marinade:

In a small bowl, combine olive oil, minced garlic, juice from one lemon, and a sprinkle of black pepper.

From my overall experience, you can also add red pepper flakes for a little kick if you enjoy spicy flavors.

Use a basting brush to coat the fish inside and out with the marinade. Let it sit for about 5 minutes to absorb the flavors.

Preheat the Grill:

Heat your grill or grill pan to medium-high heat.

Lightly oil the grill grates to prevent the fish from sticking.

Grill the Fish:

Place the mackerel on the grill and cook for about 4-5 minutes per side, depending on the size of the fish.

You’ll know it’s ready to flip when the skin easily releases from the grill and becomes crispy.

Grill until the fish is cooked through and the flesh flakes easily with a fork.

Add Lemon Slices:

While grilling, place the lemon slices directly on the grill for 1-2 minutes. This adds a beautiful char and sweetens the lemon, which pairs perfectly with the grilled fish.

Serve and Garnish:

Remove the mackerel from the grill and transfer to a serving platter.

Garnish with fresh parsley and serve with the grilled lemon slices on the side for an extra burst of citrus flavor.