Grilled Japanese Mackerel

Make this Tonight - "Amazing Southeast Asian Travels"

Prep Time
Cook Time


  • 2 Japanese Mackerel filets
  • 4 tablespoons olive oil
  • Maldon salt, to taste
  • Meyer lemon juice, to taste
  • ½ cup smoked almond milk (recipe follows)
  • ½ cup romesco sauce (recipe follows)
  • Mint leaves, picked
  • Parsley leaves, picked
  • Blackberry juice


  1. Season the mackerel with salt and place on a hot grill skin side down for about three minutes, or until cooked ¾ of the way through.
  2. Flip the fish and finish cooking on the opposite side, about one minute.
  3. Remove from grill and season with lemon juice and Maldon salt.
  4. Place 3 tablespoons of blackberry juice into a bowl, add smoked almond milk and top with cooked mackerel.
  5. Add a dollop of romesco to the plate and garnish with mint and parsley.