- 1 large navel orange
- 1 cup mirin
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 1/4 cup soy sauce
- 1 tablespoon minced fresh ginger
- 1 teaspoon coriander seeds
- 1 tablespoon sesame seeds
- 2 tablespoons extra-virgin olive oil plus more for brushing
- 2 garlic cloves, thinly sliced
- 1/2 pound fresh pea shoots, bok choy or snow peas (See Note)
- Salt and freshly ground pepper
- Four 6-ounce Spanish mackerel or bluefish fillets, with skin
- Fresh cilantro sprigs, for garnish
How to make this recipe
- Peel the orange with a sharp knife, removing all of the bitter white pith. Cut between the membranes to release the sections into a bowl.
- In a nonreactive saucepan, boil the mirin, lemon juice, lime juice, soy sauce, ginger and coriander seeds over high heat until reduced to 3/4 cup, about 20 minutes. Add the orange sections and let cool slightly.
- Light a charcoal grill or preheat the broiler. In a small skillet, stir the sesame seeds over low heat until lightly browned, about 1 minute.
- Heat the 2 tablespoons olive oil in a large skillet. Add the garlic and cook over moderately high heat, stirring, until just golden, about 3 minutes. Add the pea shoots, season with salt and pepper and cook, stirring, until wilted, about 3 minutes.
- Cut 3 or 4 shallow slashes in the skin of each mackerel fillet. Brush the fish lightly with olive oil and season with salt and pepper. Grill or broil the mackerel for about 2 minutes per side, or until the flesh just begins to flake. Sprinkle the fish with the toasted sesame seeds.
- Mound the pea shoots in the center of 4 plates. Set the mackerel on the pea shoots and spoon the citrus sauce on top. Garnish with the cilantro sprigs and serve.
Pea shoots are available at Asian and farmers' markets and health food stores.
This relatively delicate, sweetly spiced dish needs a white with similar character. Look for a floral-scented but crisp Viognier from California or Virginia.