
Grilled Japanese Mackerel
Make this Tonight - "Amazing Southeast Asian Travels"
50
Prep Time (minutes)
80
Cook Time (minutes)
2
ServingsIngredients
Grilled Japanese Mackerel
- 2 Japanese Mackerel filets
- 4 tablespoons olive oil
- Maldon salt, to taste
- Meyer lemon juice, to taste
- ½ cup smoked almond milk
- ½ cup romesco sauce
- Mint leaves, picked
- Parsley leaves, picked
- Blackberry juice
Smoked Almond Milk
- 2 cups almond milk
- Applewood wood chips
Blackberry Romesco
- 3 bell peppers, roasted
- 3 cloves garlic
- ¾ cup almonds
- ¾ cup pecans
- 6 tablespoons parsley
- 6 tablespoons sherry vinegar
- 1 tablespoons paprika
- ½ tablespoon cayenne pepper
- 1 ½ cups olive oil
- 1 cup blackberries, divided
Steps
Grilled Japanese Mackerel
- 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.
- Flip the fish and finish cooking on the opposite side, about one minute.
- Remove from grill and season with lemon juice and Maldon salt.
- Place 3 tablespoons of blackberry juice into a bowl, add smoked almond milk and top with cooked mackerel.
- Add a dollop of romesco to the plate and garnish with mint and parsley.
Smoked Almond Milk
- Place the almond milk in a wide bowl and cover with plastic wrap.
- Smoke the contents of the bowl using a smoking gun until the desired smoke flavor is achieved.
Blackberry Romesco
- Puree bell peppers, garlic, almonds, pecans, parsley, sherry vinegar, paprika, cayenne pepper and ½ cup of blackberries in a food processor until slightly chunky.
- Slowly drizzle in olive oil while pureeing and season with salt.
- Remove from processor and fold in ½ cup chopped blackberries.