Japanese · Dinner
Salt Grilled Mackerel
Mackerel fillet salted and rested to firm before grilling skin-side down over direct high heat until the skin crisps and blisters. The flesh side finishes over medium-high heat. Served with grated daikon, lemon wedge, and steamed rice, the dish relies on salt alone to enhance natural flavor.
$6
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
398Calories
38.4gProtein
18.1gFat
22.6gCarbs
2.3gSugar
1.6gFiber
1502mgSodium
97mgChol
4.3gSat Fat
780mgPotassium
45mgCalcium
2.1mgIron
9.2mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
thirty-min-meals
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Pat the mackerel fillet dry with paper towel and score the skin twice with a sharp knife to help salt penetrate and prevent curling during grilling.
2
Chill
Season both sides of the fillet evenly with salt, place on a rack, and rest uncovered in the refrigerator 20 minutes until the surface appears translucent.
3
Grill
Preheat a grill or grill pan to high heat and pat the fillet dry again; grill skin-side down 4 to 5 minutes until the skin is deeply browned, blistered, and releases easily from the grate.
4
Plate
Transfer the mackerel to a plate with the rice, grate the daikon over it, add the lemon wedge, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, skin on
- 1 tsp1 tsp salt
- 4 oz114g daikon
- 22 lemon wedge
