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Dish With Diane: Chef Adam Schop's Grilled Spanish Mackerel

Dish With Diane: Chef Adam Schop's Grilled Spanish Mackerel
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Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this grilled mackerel recipe. Topped with a sweet and spicy coconut sauce it’s almost as good as traveling to the tropics.   Click here for more Dish with Diane: Chef Inspired Healthy with Adam Schop. Or click here to watch the video.  
Servings
4
servings
Dish with Diane: Chef Adam Schop's Grilled Spanish Mackerel
Ingredients
  • 4 spanish mackerel fillets
  • 2 cup salt
  • 16 ounce cider vinegar
  • 2 cup coconut milk (unsweetened)
  • 3 sprigs fresh thyme
  • 1 tablespoon pimiento berries (allspice), dried
  • 2 tablespoon ginger, chopped
  • 1 tablespoon garlic, chopped
  • ΒΌ cup scallions, chopped
  • 1 scotch bonnet chile, split and chopped
  • salt, to taste
  • lemon juice, to taste
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon scallions, minced
  • 1 teaspoon scotch bonnet chile, minced
  • 3 tablespoon grapeseed oil
  • 1 bunch tuscan kale, ribs removed
  • 1 shaved red onion
  • 1 scotch bonnet chile, thinly shaved
  • 1 bunch cilantro, stems discarded
  • 1 ounce lime juice
Directions
  1. Cover mackerel fillets generously in salt and set aside for one hour. Then rub off the excess salt and fully submerge them in vinegar for two hours. Remove the fish from the vinegar and store them in the refrigerator until ready to use.
  2. Combine all ingredients except the salt and lemon juice, simmer, and reduce until a custard-like consistency is reached (if the sauce is too thick, adjust by adding water). Season with salt and lemon juice, to taste.
  3. Combine all the ingredients and cook at a very low simmer until the vegetables are tender.
  4. Brush the seasoning oil on both sides of the fish and then season liberally with salt. Place the fillets skin-side down on hot grill, being careful not to let the flame singe the fish. Cook until the skin is charred golden and the edges are crispy. Flip the fillets and cook on the flesh side for 10 seconds then transfer the fish to cool on a plate. Brush with seasoning oil again.
  5. Toss the kale in seasoning oil and grill it until the edges are charred and the leaves are tender. Turn continuously to prevent burning.
  6. Serve the fish (topped with the coconut sauce) with a salad of kale, shaved onion, Scotch bonnet chile, and cilantro in lime juice. Season with salt to desired taste.
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