Japanese · Dinner
Salt Grilled Mackerel (Low-Chol)
Mackerel fillet is scored, salted, and grilled skin-side up until the skin blisters and the flesh flakes. The fish renders in its own oils over high heat. Served with grated daikon, lemon wedge, and steamed rice, this preparation is minimal in added fat and maximum in char and aroma.
$5
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
413Calories
40.2gProtein
15.6gFat
31.5gCarbs
1.6gSugar
1.5gFiber
1588mgSodium
77mgChol
3.1gSat Fat
695mgPotassium
45mgCalcium
2.2mgIron
10.5mcgVitamin B12
11mgVitamin C
gluten-free
low-cholesterol
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Pat the mackerel fillet dry with paper towels and score the skin with shallow diagonal cuts using a sharp knife.
2
Season
Sprinkle 1/2 tsp salt evenly over both sides of the fillet and let it sit uncovered at room temperature for 10 minutes.
3
Grill
Place the fillet skin-side up on a preheated grill over medium-high heat for 4–5 minutes until the skin blisters and turns deep golden brown.
4
Grill
Flip the fillet and grill the flesh side for 3–4 minutes over medium heat until it flakes easily with a fork and turns opaque throughout.
5
Finish
Sprinkle the remaining 1/4 tsp salt over the skin while hot, then finely grate the daikon and plate the mackerel with daikon, lemon wedge, rice, and soy sauce.
6
Plate
Serve immediately with the soy sauce alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, skin on
- 1 1/2 tsp1 1/2 tsp salt, divided
- 4 oz114g daikon
- 22 lemon wedge
- 2 tsp2 tsp soy sauce, for serving
- 1 1/2 cup280g steamed white rice, cooked
