Mackerel is one of Southern California’s most flavorful fish. This recipe highlights its rich, oily flesh with a miso-sake marinade, giving every bite a perfect balance of umami and subtle sweetness.
Ingredients:
- 2 large Mackerel fillets, cleaned and deboned
- 3 tbsp white miso paste
- 2 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- Lemon wedges, for serving
Instructions:
- Whisk together miso, sake, soy sauce, mirin, ginger, and sesame oil.
- Pat fillets dry and coat both sides with the marinade. Refrigerate 30–45 min.
- Preheat grill to medium-high; lightly oil grates.
- Grill fillets skin-side down 4–5 min per side until cooked and lightly charred.
- Serve with lemon wedges.
Tips: Use fresh mackerel for best flavor. Don’t over-marinate. Pair with steamed rice or coastal vegetables.
