I was actually looking for fresh Trout, this was to go with the Sweet Potato Pancakes that I made a week or so ago, they just seemed like they would go together. I went to the store that I usually shop at for anything that isn't a suburban white guy favorite. It is an interesting store, when you look at the signs hanging over the aisles they are labeled "Pickles and Olives," "Beans and Rice," "Mexican Food," "Jewish Food," "Bulgarian Food," "Asian Food," "Italian Food," and "Polish Food." That is kind of nice, because if I want Polenta or Arborio Rice I can go to the Italian Food aisle or Rice Noodles I head for the "Asian Food." Oddly, in this store there is an aisle marked "Ethnic Foods" I had walked past that aisle about 100 times and never looked to see what could possibly be an "Ethnic Food" after all that... Turns out it is every non-American born cookie on the market.
Sorry, rambling again... Focus. So I go to the store to get Fresh Trout, they have it but in packs of 6 I can't eat 6 Rainbow Trout and if you follow this blog you know that the fish is only for me. I think the meat department would have broken the package up for me, but I recognized the guys at the counter and my Spanish is only a little worse then their English I just didn't have the energy. Then I saw Mackerel, I remembered a recipe from a book I have brought up before "Hungry Monkey" by Matthew Amster Burton (read this book by the way it is very good). There is a recipe in this book for Mackerel with Teriyaki Sauce. So I picked up the package of 2 Mackerel and put it in the cart with the rest of my shopping.
I won't go into too many details about preparing whole fish, just a little scoop on the inside, remove the head then run a very sharp knife down the length of the fish right along the spine to fillet. Mackerel is really bony so once you get the fillets put them over a bowl this will expose the bones. Now is my favorite part because you need tools! take the needle nosed pliers from your tool box and pull out any bones that you missed during the fillet process. This is the part where Kris came home and looked at what I was doing and asked, "where are you going to cook that?" which I know means "Are you cooking that on the grill or am I going out to dinner with the kids?" I know better, this was going on the grill. I had non-fish dinner for her and the kiddos.
I put the fillets in a zip lock bag, I almost feel silly calling it a recipe:
2 TBS Teriyaki Sauce
Juice from one orange
2 tsp honey
2 Mackerel Fillets
Let them marinade for about 20 minutes them put on the grill first skin side up, to hold in the moisture for about 4-5 minutes then carefully flip (I brushed it again with the marinade) and grill, covered for another 4-5 minutes until done, and the skin is slightly charred.
I had never thought of Mackerel at all really, but this recipe really does work.