I love mackerel. Well, I think in all honesty, I love oily fishes (like sardines) but I REALLY love mackerel. It borders on unhealthy, I think. For the week I was working on this post, I ate mackerel for 3 days in a row. I would have eaten more but, well, I ran out.
This is such a quick and simple meal. Plus, I say it’s good for you. Healthy veggies, and LOTS of omega-3. Yup.
1. Rinse and pat dry fillets. Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals. Brush lightly with olive oil and sprinkle with kosher salt.
2. Heat broiler and place fish on pan, skin side up. Turn fish about 3/4 of the way through, broiling for total time of no longer than 10 minutes depending on size. (My fillets were done at about 5 minutes.) When fish is done it will be opaque and the tip of a knife flakes the thickest part easily. Serve with Cucumber & Daikon Slaw
Cucumber & Daikon Slaw
Japanese cucumber (about 8 oz)
Daikon radish (about 8 oz)
1. Julienne cucumber and daikon (I like to do this on the mandoline. Makes my life so much easier!!)
2. In a bowl combine: 2 tablespoon Ponzu, 1 teaspoon sake, 1 teaspoon sesame oil. Toss dressing with daikon and radish. Let “marinate” about 5 minutes.
3. Toss with 1 tablespoon sesame seeds and serve.