Grilled Mackerel Sandwiches

THIIIIIIIS is going to change the path of your mouth’s summer.

Grilled Mackerel Sandwiches / Bev Cooks

Because it’s fish! Mackerel. Grilled mackerel. With a chunky, zingy yogurt sauce on top and a crisp salad on bottom.

You in?


Grilled Mackerel Sandwiches / Bev Cooks

But first, a little bit about this recipe. Remember that show on Netflix I was telling you about – Ainsley Eats the Streets? This is another recipe from the show! I mean, it’s close. Not exact. It’s me watching the show and Tasmanian Devil-y jotting down the ingredients and steps so that I could recreate it with what we have here.

I made this Three-Cup Chicken for you a while back (from the show) and sooooo many of you have been whipping it up on the regs. WHICH I LOVE SO MUCH. So I’m hoping this summer fish sammy will floor you enough that you simply cannot live without it on a weekly basis.

Because it’s my new life.

Let’s begin.

Grilled Mackerel Sandwiches / Bev Cooks

The sauce! It’s super simple, but packs a LOT of boom. Greek yogurt, chopped cornichons (TJ’s has ’em!), a finely diced serrano pepper (jalapeno is fine!), chopped mint, lemon juice, and sumac. Which if you CAN’T find, you’re still a good person. I just happened to have it in my pantry, but don’t go on a wild sumac chase to find it. A pinch of lemon zest in its place would be spectacular.

Whisk that mess together and let it chill out in ze fridge.

Grilled Mackerel Sandwiches / Bev Cooks

The mackerel – I found mine at Whole Foods, and they skinned and filleted them for me. For free! So ask them. Don’t be skeered.

You’ll just grill these on a medium high flame for maybe three minutes a side. Season it well with salt and pepper. You know, it’s fish.

Grilled Mackerel Sandwiches / Bev Cooks

As far as the under salad goes (wait, should we start a band called Under Salad? I think we know the clear answer here.), it’s so simple and so fresh. Mixed greens, thinly sliced red onion, some chopped tomato, a drizzle of olive oil and lemon juice. Vibrant, crunchy and alive.

And then there’s the salad! (ba-domp.)

Grilled Mackerel Sandwiches / Bev Cooks

That is IT. Salad goes on the bottom half of the grilled baguette (WHICH, something to know here – mine are brioche baguettes, which are softer and won’t rip up the roof of your mouth and send you into bloody hysterics), then the grilled fish fillet, followed by the chilled yogurt sauce. Some sprouts on top and HOLY MACKER – okay.

Grilled Mackerel Sandwiches / Bev Cooks

This is nothing short of DELIGHTFUL. There’s crunch in there, the grilled ocean-y essence of the fish, the cool, crisp yogurt sauce on top, all enveloped in a soft baguette o’ glory. NOM NOM FRICKIN’ NOM.

I’m telling you, these would be show-stopping at a picnic. Just pack each component separately and build them on the blanket. Add a dry sauvignon blanc and staaaaaaap it.

I’m so excited for you.

Grilled Mackerel Sandwiches / Bev Cooks

Like, my eyeballs can barely handle this.

Grilled Mackerel Sandwiches / Bev Cooks

HOLY MACKE! – right.

Grilled Mackerel Sandwiches
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  • 2 Spanish mackerel fish, skinned and filleted (into 4 fillets)
  • About a cup of Greek yogurt
  • Six cornichons, finely chopped
  • One Serrano pepper, finely diced
  • A few mint leaves, chopped
  • 2 lemons
  • A pinch of sumac
  • 1/2 a tomato, chopped
  • About three cups mixed greens
  • 1/3 cup thinly sliced red onion
  • Sprouts, for garnish
  • 4 baguettes (or hoagies, sub rolls, brioche baguettes, anything!)
  • 2 Tbs. extra-virgin olive oil
  • Salt and pepper
  • Sprouts or extra mint for garnish


  1. In a small bowl, whisk together the yogurt, chopped cornichons, chopped pepper, mint leaves, 2 Tbs. lemon juice, a pinch of sumac, and a pinch of salt and pepper. Let it chill in the fridge until you’re ready.
  2. Brush each mackerel with a Tbs. of oil, and season with salt and pepper. Grill on a medium high flame for about 3 minutes a side, or until you get some nice grill marks on both sides.
  3. Lightly grill the baguette halves.
  4. In another bowl, toss together the mixed greens, thinly sliced red onion, chopped tomato, another drizzle of olive oil, and a squeeze of fresh lemon juice.
  5. Now you build the sandwiches. The salad on the bottom baguette half, followed by the grilled mackerel, followed by a nice spread of the yogurt sauce. Throw some sprouts or extra mint leaves on top for garnish and you’re set!
  6. DEVOUR.
  7. Makes four sandwiches.

Grilled Mackerel Sandwiches / Bev Cooks

Memorial Day? DUH.

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5 Responses to Grilled Mackerel Sandwiches

  1. Click here June 6, 2018 at 12:58 am #
    You have a good point here!I totally agree with what you have said!!Thanks for sharing your views...hope more people will read this article.I am glad to discover this post Very valuable for me, as it contains part of data. I Always like to peruse The Quality and happy I discovered this thing in you post.I am impressed by your site and thoughts they amazing. I got such a good information, That your gave the best and great explanation I like it.
  2. J March 22, 2019 at 6:01 pm #
    Thanks for using macherel in a unique recipe. It isn't used often, particularly with unique dishes
  3. s March 5, 2021 at 1:26 pm #
    very nice.


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