- Finely chop marjoram, rinse and gut mackerel and crush garlic cloves. Set aside. Cut 2 or 3 diagonal slits on each side of the fillets with a sharp knife. Set the fillets in a non-metallic dish.
- For making marinade add olive oil, lime peel and juice, marjoram, salt, pepper and garlic. Mix well and put on the fillets. Place the fillets in the refrigerator for 30 minutes to marinate.
- On a hot grill cook the fillets for 5 to 6 minutes, glazing extra marinade on both sides till golden brown.
- Arrange fillets, drizzle leftover marinade, decorate with salad leaves and lemon wedges before serving.