Grilled Norwegian Mackerel with Avocado Cucumber Relish and Seasoned Sushi Rice
Photographer: Norwegian Seafood Council

Grilled Norwegian Mackerel with Avocado Cucumber Relish and Seasoned Sushi Rice

A beautifully composed small plate with a twist. Great addition to a tasting menu or fish course.
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Ingredients

Number of servings

Marinade

Procedure

Marinated Mackerel:

  • Combine 4 oz rice wine vinegar with 4 oz mirin and one pinch habanero flakes.

  • Submerge mackerel fillets and allow to marinate for 12 hours.

Avocado Cucumber Relish:

  • Char the scallions and chop on the bias. 1/4" dice the avocado and cucumber. Finely chop the cilantro. Brunoise the jalapeño.

  • Combine avocado, scallion, jalapeño, cucumber, cilantro and lime juice, and stir gently with spatula.

  • Season with salt to taste.

Sushi Rice:

  • Cook in rice cooker and fold in 1 oz rice wine vinegar, 1 oz mirin and salt.

Grilling:

  • Remove Mackerel from marinade and pat dry.

  • Brush with oil sprinkle with salt on both sides.

  • Cook skin-side down first for 3 minutes, then flip and finish cooking about 2 min.

Serve:

  • Form small tight mound of Sushi Rice.

  • Drape fillets over Avocado Cucumber Relish and garnish with lime wedge.

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