Grilled mackerel with ginger, garlic, lime & green onion

I am not generally a person who will order mackerel in a restaurant. I have never known why, but I like the fish's flavours. It is an oily fish with lots of the sea in its flavour profile and hearty steak-like meat on the bones. This fish is often overlooked as an option, with folks opting for the more expensive salmon. This super simple recipe is designed to pair the light and fresh dressing with the oily ocean flavour of the mackerel. The lightness of the sauce combined with the spice of ginger brings the fish alive. This light recipe is a highly delicate dish perfect for lunch or dinner; paired with a wonderful salad, it makes for the perfect healthy meal. I waited a long time before I decided to buy this book and then regretted that decision. This is a beautiful book, and this genius chef's recipes are unique in putting together flavours and dishes. All the recipes pop with flavours, beautifully laid out dishes, and excellent food. This restaurant is on my bucket list the next time I visit Venice, California.

For more delicious recipes from this cookbook, click here.

Ingredients:

1 2-inch piece of ginger, finely grated into a paste

2 garlic cloves, finely minced

Juice of 2 limes

2 tablespoons white or apple cider vinegar

1 teaspoon honey

2 tablespoons olive oil, plus more as needed

Salt and pepper as per your taste

4-6 mackerel fillets, cut across the body into 1-inch thick slices

2 scallions, cut into thin slices on the diagonal

In a bowl combine the ingredients from the ginger to the salt. Mix well and allow to sit for the flavors to merge and develop. I generally make at least 2X the amount of this dressing, the fish is doused in it and your guests will want it.

Marinate the fish with salt and pepper and allow it to sit for 1 hour. Grill the fish on a barbecue for about 3 minutes a side until slightly charred. Serve immediately on a platter with the dressing poured over and the scallion sprinkled on top.

Alternatively, you can pan-fry the fish in a touch of olive oil until browned on both sides, about 4 minutes a side. Serve immediately on a platter with the dressing poured over and the scallion sprinkled on top.