Make This Tonight/Uma Viagem Para o Sudeste Asiático/Grilled Japanese Mackerel

Supplies

Grilled Japanese Mackerel

  • 2 Japanese Mackerel filets
  • 4 tablespoons olive oil
  • Maldon salt, to taste
  • Meyer lemon juice, to taste
  • ½ cup smoked almond milk
  • ½ cup romesco sauce
  • Mint leaves, picked
  • Parsley leaves, picked
  • Blackberry juice

Smoked Almond Milk

  • 2 cups almond milk
  • Applewood wood chips

Blackberry Romesco

  • 3 bell peppers, roasted
  • 3 cloves garlic
  • ¾ cup almonds
  • ¾ cup pecans
  • 6 tablespoons parsley
  • 6 tablespoons sherry vinegar
  • 1 tablespoons paprika
  • ½ tablespoon cayenne pepper
  • 1 ½ cups olive oil
  • 1 cup blackberries, divided

Passo a passo

Grilled Japanese Mackerel

  1. Season the mackerel with salt and place on a hot grill skin side down for about three minutes, or until cooked ¾ of the way through.
  2. Flip the fish and finish cooking on the opposite side, about one minute.
  3. Remove from grill and season with lemon juice and Maldon salt.
  4. Place 3 tablespoons of blackberry juice into a bowl, add smoked almond milk and top with cooked mackerel.
  5. Add a dollop of romesco to the plate and garnish with mint and parsley.

Smoked Almond Milk

  1. Place the almond milk in a wide bowl and cover with plastic wrap.
  2. Smoke the contents of the bowl using a smoking gun until the desired smoke flavor is achieved.

Blackberry Romesco

  1. Puree bell peppers, garlic, almonds, pecans, parsley, sherry vinegar, paprika, cayenne pepper and ½ cup of blackberries in a food processor until slightly chunky.
  2. Slowly drizzle in olive oil while pureeing and season with salt.
  3. Remove from processor and fold in ½ cup chopped blackberries.