Grilled Mackerel with Daikon

Instructions

1. 1

   Prepare the daikon vinaigrette by whisking together lime juice, rice vinegar, minced ginger, honey, and 2 tablespoons of olive oil in a bowl. Season with a pinch of salt and pepper. Set aside.

   Tip: Make this dressing up to an hour ahead so the flavors meld together beautifully.

2. 2

   Pat the mackerel fillets completely dry with paper towels. This ensures crispy skin when grilled.

   Tip: Dry fish is essential for achieving that desirable crispy exterior.

3. 3

   Brush both sides of the mackerel fillets with the remaining 2 tablespoons of olive oil, then season generously with sea salt and black pepper on both sides.

   Tip: Season just before grilling to prevent the salt from drawing out moisture.

4. 4

   Heat a grill or grill pan to medium-high heat (about 200°C). Lightly oil the grill grates to prevent sticking.

   Tip: Use a high smoke point oil like vegetable or avocado oil for the grill grates.

5. 5

   Place mackerel fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, allowing the skin to crisp up and char slightly.

   Tip: Resist the urge to move the fish early—let it develop a beautiful golden crust.

6. 6

   Carefully flip the fillets and cook for another 3-4 minutes on the flesh side until the flesh is opaque and flakes easily with a fork.

   Tip: The mackerel is done when the thickest part registers 63°C on a meat thermometer.

7. 7

   While the fish cooks, toss the julienned daikon with the prepared vinaigrette. Add the chopped cilantro and half of the sesame seeds, gently folding to combine.

   Tip: Don't dress the daikon too far in advance or it will become overly soft.

8. 8

   Plate each grilled mackerel fillet and top with a generous portion of the dressed daikon salad. Garnish with remaining sesame seeds, fresh red chili slices, and extra cilantro.

   Tip: Serve immediately while the fish is still warm and the daikon maintains its crisp texture.