Ingredients with Measurements:
- 2 whole mackerel, cleaned and gutted
- 1 tablespoon kosher salt
- 1 lemon, sliced
- 2 tablespoons vegetable oil
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Pat the mackerel dry with paper towels.
3. Sprinkle kosher salt on both sides of the mackerel and let sit for 10 minutes.
4. Brush both sides of the mackerel with vegetable oil.
5. Place the mackerel on the grill or grill pan, skin side down.
6. Grill for 4-5 minutes on each side, or until the skin is crispy and the flesh is cooked through.
7. Serve with lemon slices.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
2 servings
Nutritional information:
Calories: 250
Fat: 15g
Protein: 25g
Carbohydrates: 0g
Sodium: 860mg
Substitutions for ingredients:
- Instead of mackerel, you can use any other oily fish such as salmon or trout.
- Instead of kosher salt, you can use sea salt or Himalayan pink salt.
- Instead of vegetable oil, you can use olive oil or avocado oil.
Variations:
- Add minced garlic and ginger to the salt mixture for extra flavor.
- Top the grilled mackerel with a soy sauce and ginger glaze.
- Serve with a side of steamed rice and miso soup.
Tips and tricks:
- Make sure the grill or grill pan is well-oiled to prevent the fish from sticking.
- Do not overcook the mackerel as it will become dry and tough.
- Use a fish spatula or tongs to flip the mackerel to prevent it from falling apart.
Storage instructions:
Store leftover grilled mackerel in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the grilled mackerel in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the grilled mackerel on a bed of steamed rice with lemon slices on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with steamed vegetables such as broccoli or asparagus.
Troubleshooting advice:
If the mackerel sticks to the grill or grill pan, gently loosen it with a fish spatula or tongs.
Food safety advice:
Make sure the mackerel is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Saba No Shio-yaki is a traditional Japanese dish that dates back to the Edo period (1603-1868).
Flavor profiles:
Salty, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Japanese