Grilled Mackerel With Sweet Soy Glaze Recipes

GRILLED MACKEREL WITH SWEET SOY GLAZE

Grilled mackerel with sweet soy glaze image

Learn to fillet this sustainable fish with our step-by-step guide, then serve with fragrant Asian flavours

Provided by Good Food team

Time 25m

Number Of Ingredients 10

Ingredients

4 mackerel fillets (use our step-by-step guide if filleting from whole)
zest and juice 1 lime , plus extra wedges to serve
1 tbsp extra-virgin olive oil
butter , for greasing
steamed baby bok choi , to serve
2 tbsp soy sauce
1 red chilli , deseeded and cut into matchsticks
juice 1 lime
thumb-sized piece ginger , grated
2 tbsp muscovado sugar

Steps:

Score the mackerel fillets a couple of times on the skin, then lay them in a shallow dish. Sprinkle with the lime zest and juice, and leave to marinate for 5-10 mins.
Place all of the sauce ingredients in a small pan with a splash of water and gradually bring to a simmer. Cook for 5 mins to thicken slightly, then remove from the heat and set aside.
Turn the grill to its highest setting and place the mackerel on a greased baking tray, skin side up. Sprinkle the fillets with the olive oil and some sea salt, then grill for 5 mins until the flesh is opaque and cooked through.
Divide bok choi between plates, lay 2 mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime.

Nutrition Facts : Calories 474 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Protein 29 grams protein, Sodium 3 milligram of sodium

WHOLE GRILLED MACKEREL

Whole Grilled Mackerel image

Mackerel is underappreciated but overwhelmingly delicious when it's fresh. Buy whole mackerel,then stuff it with sprigs ofthyme and slices of lemon,and crisp it on the grill.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 5

Ingredients

1 whole mackerel or striped bass (about 3 pounds), deboned, head and tail left intact
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
2 lemons
4 to 6 fresh thyme sprigs

Steps:

Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds). Using a sharp knife, make a few slashes in skin on both sides of fish. Open fish like a book. Season inside with salt and pepper, and drizzle with oil. Thinly slice 1 lemon; arrange lemon and thyme sprigs over 1 side of fish. Close fish, and rub oil all over skin.
Grill fish until skin is charred on 1 side, about 10 minutes. Carefully turn fish; cover, and cook until flesh inside is opaque, 10 to 12 minutes. Transfer fish to a platter, and open like a book. Drizzle with oil and juice from remaining lemon.

MAPLE-SOY-GLAZED MACKEREL FILLETS WITH AVOCADO

Maple-Soy-Glazed Mackerel Fillets with Avocado image

Categories Fish Bake Quick & Easy Vinegar Soy Sauce Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2/3 cup rice vinegar (not seasoned)
1/2 cup soy sauce
1/2 cup dry Sherry
1/2 cup dark amber or Grade B maple syrup
1 large firm-ripe California avocado
2 teaspoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (7- to 8-oz) Spanish mackerel fillets with skin (about 1/2 inch thick)
Accompaniments: rice; lemon wedges

Steps:

Briskly simmer vinegar, soy sauce, Sherry, and maple syrup in a 9- to 10-inch heavy skillet over moderately low heat until reduced to about 1/3 cup, 20 to 25 minutes. Keep warm.
Prepare avocado while sauce reduces:
Quarter avocado lengthwise, then pit and peel. Cut lengthwise into 1/2-inch-thick slices, then gently toss together with lemon juice, oil, salt, and pepper in a small bowl.
Glaze and bake fish:
Preheat broiler. Line a large (15- by 10-inch) shallow baking pan with foil. 3Reserve about one fourth of glaze in a small bowl.
Arrange fillets, skin sides down, in 1 layer in baking pan. Spoon about one third of remaining glaze over fillet, then spread with back of spoon to coat evenly.
Broil fish 5 to 6 inches from heat, without turning, 2 minutes. Remove pan from broiler and coat with another layer of glaze, then broil 2 minutes more. Remove fillets from broiler and apply a third coat of glaze, then broil 1 minute more (for a total of 5 minutes). Remove from broiler and, with a clean spoon, apply reserved glaze. (Reserved glaze will not have touched uncooked fish.)
Divide avocado salad among 4 plates, then serve fish alongside it.

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