I think mackerel is one of the most underrated fish in the United States. Its rich, full flavor makes it ideal for grilling.
You wouldn’t go wrong with a cru Beaujolais, such as a Brouilly from Château La Chaize, a Moulin-à-Vent from Georges Duboeuf, or a California Gamay from Fetzer or Glen Ellen, as an all-purpose pour. Otherwise, just about any wine with a light red color will do. Try a less expensive Pinot Noir, such as BV’s Beautour Carneros or Bouchaine’s Q.C. Fly. A southern French style red (Les Côtes Sauvages from California’s Edmunds St. John), a South African Pinotage (a red hybrid that’s a cross between Pinot Noir and Cinsault), or an Italian Dolcetto from the Piedmont would also be good.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.