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.
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.
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.
Combine all the ingredients and cook at a very low simmer until the vegetables are tender.
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.
Toss the kale in seasoning oil and grill it until the edges are charred and the leaves are tender. Turn continuously to prevent burning.
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.