|
Mackerel Teriyaki with Orange Salsa |
Printer Friendly Copy |
 |
|
| Serves 2 |
Prep 10 mins |
Cooking 5 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
2 mackerel gutted and filleted and pin boned
Lime wedges
For the Teriyaki glaze:
25ml sake
50ml soy
15ml mirin
50g caster sugar
|
For the orange salsa
2 oranges, segmented
1 large shallot, finely chopped
10g parsley, finely chopped
black pepper
|
Adapted from James Martin
|
-
Heat a grill to high
-
Place the teriyaki ingredients
in a pan over a medium heat and bring to the boil then
take off the heat. Brush half over the mackerel fillets.
Place the mackerel on a tray and grill for 2 to 3 minutes.
-
Mix the orange segments with
the shallot, olives, parsley and a good grinding of black
pepper.
-
To serve: spoon the
remaining teriyaki sauce onto serving plates, top
with the fish and garnish with lime wedges and serve with
the orange salsa
|
|
DAILY
DINNERS 
