
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.
Ingredients
Marinade
Procedure
Marinated Mackerel:
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Combine 4 oz rice wine vinegar with 4 oz mirin and one pinch habanero flakes.
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Submerge mackerel fillets and allow to marinate for 12 hours.
Avocado Cucumber Relish:
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Char the scallions and chop on the bias. 1/4" dice the avocado and cucumber. Finely chop the cilantro. Brunoise the jalapeño.
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Combine avocado, scallion, jalapeño, cucumber, cilantro and lime juice, and stir gently with spatula.
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Season with salt to taste.
Sushi Rice:
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Cook in rice cooker and fold in 1 oz rice wine vinegar, 1 oz mirin and salt.
Grilling:
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Remove Mackerel from marinade and pat dry.
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Brush with oil sprinkle with salt on both sides.
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Cook skin-side down first for 3 minutes, then flip and finish cooking about 2 min.
Serve:
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Form small tight mound of Sushi Rice.
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Drape fillets over Avocado Cucumber Relish and garnish with lime wedge.