Miso-Roasted Atlantic Mackerel
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miso-roasted Atlantic mackerel
Mackerel’s rich, strong flavorpairs well with complex ingredients like miso and soy and iscomplemented by citrus andbright vinaigrettes
Equipment
- Oven
- cast-iron or nonstickskillet 12 inch
- Paring Knife
Ingredients
- 1/4 cup white or yellow miso
- 1/4 cup honey
- 1 Tbs. toasted Asian sesame oil
- 2 tsp. reduced-sodium soy sauce
- 8 boneless skin-on Atlantic
- mackerel fillets 31/2 to 4 oz. each, scaled
- 2 to 3 Tbs. vegetable oil; more for the baking sheet
- 4 lemon wedges or slices
Instructions
- In a large bowl, whisk the miso, honey, sesame oil, and soy sauce into a smooth paste. Add the mackerel fillets and toss to coat with the marinade. Marinate for 20 minutes at room temperature. Meanwhile, heat the oven to 350°F.
- Wipe the marinade from the skin side of the fillets. Heat 2 Tbs. of the oil in a 12-inch cast-iron or nonstick skillet over medium-high heat. Working in batches to avoid crowding the pan, cook the fillets skin side down until the skin darkens and crisps
- slightly, 3 to 4 minutes. As each batch finishes, transfer the fillets skin side down to a lightly oiled baking sheet. Add the remaining 1 Tbs. oil to the skillet between batches if it seems dry.
- Once all the fillets are seared, put the baking sheet in the oven and bake until the flesh is flaky when poked with a paring knife, 5 minutes. Serve garnished with lemon wedges or slices.
