Fire-Grilled Mackerel with Red Adjika & Lemon Herb Butter

Summer is the season of grills, gardens, and flavour-packed feasts. While sausages and burgers often dominate the BBQ scene, it’s time to make space for a true showstopper: fire-grilled whole mackerel marinated in spicy, smoky Red Adjika, finished with a drizzle of fragrant lemon herb butter. This dish is fresh, bold, and wonderfully rustic - perfect for long lunches in the sun and relaxed dinners by the firepit.

Rich in omega-3 and packed with flavour, mackerel stands up beautifully to the vibrant heat of Red Adjika, a traditional Georgian paste made with chillies, garlic, and spices. The result? Crispy skin, juicy flesh, and a kick of aromatic chilli that’ll wake up every taste bud at your BBQ table.

Whether you’re a seasoned fish lover or trying something new on the grill, this recipe brings a smoky, spicy twist to outdoor cooking that will have guests coming back for seconds.

What is Red Adjika?

Red Adjika is one of Georgia’s most iconic culinary staples. Traditionally made with sun-dried chillies, garlic, and a blend of warming spices, it’s intensely savoury and deeply aromatic - a perfect match for fatty, flavourful fish like mackerel.

At Happy Adjika, our Red Adjika is made with 100% natural ingredients in small batches, preserving the integrity of the traditional recipe while delivering bold flavour in every spoonful. It's not just a chilli paste - it's a marinade, a sauce, a rub, and a secret ingredient for unlocking depth and heat in your summer BBQ recipes.

Why Mackerel?

Mackerel is one of the most underrated BBQ fish - and we think it deserves the spotlight. Here’s why:

• Oily and flavourful: Its richness holds up to high heat and spicy marinades.

• Affordable and sustainable: Mackerel is a brilliant alternative to pricier fish.

• Quick to cook: Grilled in under 10 minutes, perfect for summer entertaining.

Paired with the depth of Red Adjika, this recipe balances spice, smoke, and citrus in every bite.

Recipe: Grilled Mackerel with Red Adjika & Lemon Herb Butter

Ingredients (Serves 2–4)

For the mackerel:

• 2 whole mackerel, gutted and cleaned (ask your fishmonger to butterfly them for easier grilling)

• 2 tablespoons Red Adjika

• 2 tablespoons olive oil

• Zest and juice of 1 lemon

For the lemon herb butter:

• 75g unsalted butter, softened

• 1 tablespoon finely chopped parsley

• 1 teaspoon finely chopped dill

• Zest of ½ lemon

• 1 teaspoon lemon juice

• Pinch of sea salt

To serve:

• Grilled flatbreads or crusty sourdough

• Charred vegetable skewers (e.g. courgette, red onion, cherry tomato)

• Bulgur wheat salad with cucumber and herbs

• Lemon wedges and extra parsley

Step-by-Step Instructions

Step 1: Prepare the Marinade

In a small bowl, mix the Red Adjika, olive oil, lemon zest, and lemon juice. The marinade should be loose and bright red - it’ll cling to the fish and help create a crispy, caramelised skin once grilled.

Step 2: Marinate the Mackerel

Lay your mackerel open on a tray or plate. Score the skin lightly with a sharp knife - this helps the marinade soak in and the skin to crisp up.

Rub the adjika marinade generously all over both sides of the fish, getting into the slits and the cavity. Cover and refrigerate for 30 minutes (or up to 2 hours if prepping in advance).

Step 3: Make the Lemon Herb Butter

While the fish marinates, mash the softened butter with chopped parsley, dill, lemon zest, juice, and a pinch of salt. Shape into a log using baking paper and chill, or simply spoon into a bowl. This fragrant butter melts beautifully over the hot fish after grilling.

Step 4: Prep the Grill

Preheat your BBQ or grill to medium-high. If using charcoal, let the coals turn white-hot before cooking. Lightly oil the grill grates to prevent sticking.

Top tip: Use a grill fish basket or place the fish on a flat cast-iron griddle for easier flipping and to protect the delicate skin.

Step 5: Grill the Mackerel

Place the marinated fish skin-side down on the grill. Cook for 3-4 minutes until the skin crisps and begins to blister. Flip carefully and cook the other side for another 3-4 minutes.

You’ll know the fish is done when the flesh is opaque, and flakes easily with a fork.

Step 6: Serve and Sizzle

Transfer the grilled mackerel to a platter. While still hot, dot slices of the lemon herb butter on top and let it melt into the fish.

Serve with flatbreads, a chilled bulgur salad, and charred veg skewers. A spoonful of extra Red Adjika on the side never goes amiss.

Optional Add-On: Bulgur Wheat Herb Salad

While the fish grills, you can make this fresh, zingy side that pairs perfectly with adjika's heat.

Ingredients:

• 100g bulgur wheat

• 1 small cucumber, finely diced

• ½ red onion, thinly sliced

• 1 handful parsley and mint, finely chopped

• Juice of 1 lemon

• 1 tablespoon olive oil

• Salt and pepper to taste

Method:Cook the bulgur wheat according to the package. Drain, cool, then toss with the remaining ingredients. Chill until ready to serve.

Tips for BBQ Success

• Use high-quality fish: Fresh, sustainably caught mackerel makes a huge difference.

• Don’t skip the butter: It adds a luxurious richness and balances the heat.

• Grill with confidence: Oil your grill, use tools, and don’t rush the flip.

• Pair with chilled white wine or a citrusy beer: Think Georgian amber wine or a dry Riesling.

The Adjika Advantage

What makes this dish so special is the Red Adjika. It delivers heat, but also depth, savouriness, and a slight tang from the vinegar that pairs beautifully with the rich fish. Whether you’re already an adjika addict or just discovering it, this recipe is a brilliant way to introduce its bold personality to your summer table.

And remember: it’s not just for mackerel. This red adjika marinade also works brilliantly on sardines, seabass, or even tofu for a plant-based twist.

If you're looking to impress at your next BBQ, this Red Adjika Grilled Mackerel is a guaranteed hit. It’s seasonal, bold, and a little bit different - a perfect way to shake up your summer cooking and introduce your guests to the magic of Georgian spices.

With minimal prep and maximum flavour, it’s proof that BBQs don’t have to be predictable. All you need is a jar of Happy Adjika, a fresh mackerel or two, and a grill.

So go on - give it a try. And don’t forget to tag us in your BBQ creations on Instagram!