Grilled Mackerel with a Togarashi Salt Cure
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Ingredients
2 mackerel filets, cleaned and gutted
SALT CURE
7 tablespoons salt
2 tablespoons granulated sugar
4 tablespoons togarashi
HERBS
2 endives, roughly chopped
½ cup shiso or mint leaves
¼ cup parsley, leaves picked
¼ cup cilantro, leaves picked
3 tablespoons chives, minced
DRESSING
3 tablespoons lemon Juice
½ teaspoon garlic, grated
½ teaspoon miso
1 teaspoon honey
2 tablespoons olive oil
Preparation
- Add salt, sugar and togarshi to a small bowl. Mix until combined.
- Place fish on a rimmed baking sheet. Cover in salt mixture let sit for 3 hours.
- Rinse off everything and pat down with paper towels.
- Skewer the filets and cook skin side down on top of grill.
- Toss the dressing with the picked herbs and place on top of the mackerel when finished.
Attention: When using these recipes, please be aware that some ingredients are or may contain common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, or shellfish. Please be sure to follow manufacturer's instructions for safely handling all ingredients, particularly when grilling outdoors.
