Updated: Apr 26
I am not generally a person that will order mackerel in a restaurant, I have never known why because I do like the flavors of the fish. It is an oily fish, has lots of sea in its flavor profile and a 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 flavor of the mackerel. The lightness of the sauce combined with the spice from ginger bring the fish alive. An extremely delicate dish, this light recipe is perfect for a 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, the recipes are very unique in how this genius chef put together flavors and dishes. All the recipes pop with flavors, beautifully laid out dishes, and wonderful food. This restaurant is definitely on my bucket list the next time I am in Venice, California.
For more delicious recipes from this cookbook click here.
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 to sit for 1 hour. You can grill the fish on a barbecue for about 3 minutes a side till 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 till 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.