Mackerel with Citrus-Coriander Sauce
- TOTAL TIME:
- SERVINGS: 4
Before adding the orange sections, you can strain the coriander seeds from the sauce; or leave them in for a spicier bite.
- 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
- 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.
This relatively delicate, sweetly spiced dish needs a white with similar character. Look for a floral-scented but crisp Viognier from California or Virginia.