Grilled Norwegian Mackerel with Cabbage Cream and Apples

As a member of the Norwegian Seafood Council’s Culinary Board, chef Jamie Malone is an advocate for sustainable seafood in her home state of Minnesota. This recipe features grilled mackerel fillets with a savory cabbage cream and a refreshing Pink Lady apple slaw.


Cabbage Cream:

  • 1 tablespoon butter 
  • 1/4 head savoy cabbage, shredded
  • 1 cup milk
  • 1/4 cup water
  • 2 sprigs thyme
  • Kosher salt

Apple–Cabbage Slaw:

  • 1 lemon, juiced
  • 1 cup water
  • 2 Pink Lady apples
  • 1/2 head savoy cabbage, finely shredded
  • 1/4 cup finely sliced chives
  • 2 teaspoons toasted caraway seeds
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons honey
  • Kosher salt


  • 4 skin-on mackerel fillets (about 6 to 8 ounces each)
  • 1 tablespoon neutral oil
  • Kosher salt


Make the cabbage cream: melt the butter in a large pot over medium heat. Add the cabbage and sweat until it’s soft, about 2 to 3 minutes. Add the milk, water, and thyme and bring to a simmer. Cook uncovered, stirring frequently until slightly reduced, about 30 minutes. Remove the thyme sprigs and discard. In a food processor or blender, process the cabbage. Strain through a fine mesh chinois and season to taste with salt. 

Meanwhile, make the slaw: in a large bowl, combine the lemon juice with 1 cup water. Julienne the apples and give them a quick dunk in the lemon water to prevent oxidization. Add the apples to another large bowl and toss them together with the cabbage, chives, and caraway seeds. Dress the slaw as needed with the extra virgin olive oil, apple cider vinegar, and honey. Season to taste with kosher salt.  

Grill the mackerel: heat a grill to high heat. Brush both sides of the fillets with oil and season with salt. Place the fillets skin-side down across the grill. Cook the fish (do not move!) until you see the flesh on the side of the fillet begin to firm up and turn opaque, about 4 minutes. Flip the fillets over so they’re flesh-side down and move them to a cooler spot on the grill. Cook for 1 more minute, or until it is just cooked through.  
To serve: place a large spoonful of cabbage cream in the centers of 4 wide bowls. Center 1 mackerel fillet skin-side up in each bowl. Cover the mackerel fillets with the slaw and serve.


4 servings