Marinated Grilled Mackerel
This easy marinade gives a lovely taste and texture to grilled or barbecued mackerel. Yellow tail, tuna or salmon are also good for this recipe.
Ingredients
Serves: 4
- 4 mackerel fillets
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet wine)
- 1 tablespoon white sugar
- 1/2 tablespoon grated fresh ginger
Directions
Preparation:20min ›
Cook:8min ›
Extra time:20min marinating ›
Ready in:48min
- Rinse fillets and pat dry with paper towels. In a medium bowl mix together the soy sauce, mirin, sugar and fresh ginger. Place fillets into the marinade and let stand for at least 20 minutes.
- Preheat your grill or an outdoor barbecue for high heat. Cook the fillets, basting occasionally until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice or long white radish slice as a garnish.
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Reviews and Ratings
Global Ratings:
(33)
Reviews in English (27)
This sauce is soooo awesome. I used salmon & broiled in oven - it caramelized the sauce & made the fish so tasty, especially over rice and steamed veggies. I used light soy sauce. Also boiled remaining marinade to use as sauce on the side. Easy weeknight recipe, but I would definitely serve to friends too! - 31 Jan 2004 (Review from Allrecipes USA and Canada)
This is a really good sauce! I used it to marinate a whole fish that had slits cut on the side. I also added a bit more ginger, only because I do like my ginger I steamed the fish and with the leftover sauce, I added some cornstarch and water to make a thicker sauce to drizzle over after serving. Low fat and good! - 16 May 2002 (Review from Allrecipes USA and Canada)
We were given some free "just-caught" mackerel by some local fishermen - I had never eaten or cooked mackerel before - and this was a very tasty recipe! I cut slits in the skin of the mackerel as suggested by other reviewers. I didn't have mirin so substituted white wine. I thought the soya sauce would be overpowering but it wasn't at all. It is a good recipe to eat while watching a DVD at home, as you really do need to "pick through the bones" slowly with mackerel. - 21 Aug 2007 (Review from Allrecipes USA and Canada)