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: Chef Adam Schop’s Grilled Spanish Mackerel
Jane Bruce

Dish with Diane: Chef Adam Schop’s Grilled Spanish Mackerel

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.

 

4
Servings
261
Calories Per Serving
Deliver Ingredients

Ingredients

For the Fish

  • 4 Spanish mackerel fillets
  • 2 Cups salt
  • 16 Ounces cider vinegar

For the Coconut Rundown Sauce

  • 2 Cups coconut milk (unsweetened)
  • 3 sprigs fresh thyme
  • 1 Tablespoon pimiento berries (allspice), dried
  • 2 Tablespoons ginger, chopped
  • 1 Tablespoon garlic, chopped
  • ¼ Cup scallions, chopped
  • 1 Scotch bonnet chile, split and chopped
  • Salt, to taste
  • Lemon juice, to taste

For the Seasoning Oil

  • 1 Tablespoon garlic, minced
  • 1 Tablespoon ginger, minced
  • 1 Tablespoon scallions, minced
  • 1 Teaspoon Scotch bonnet chile, minced
  • 3 Tablespoons grapeseed oil

For Serving

  • 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

For the Fish

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.

For the Coconut Rundown Sauce

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.

For the Seasoning Oil

Combine all the ingredients and cook at a very low simmer until the vegetables are tender.

For Serving

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.

Nutritional Facts

Total Fat
14g
20%
Sugar
12g
13%
Saturated Fat
1g
4%
Carbohydrate, by difference
28g
22%
Protein
4g
9%
Vitamin A, RAE
207µg
30%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
45mg
60%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
355mg
36%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
71µg
18%
Iron, Fe
4mg
22%
Magnesium, Mg
74mg
23%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
140mg
20%
Selenium, Se
3µg
5%
Sodium, Na
392mg
26%
Vitamin D (D2 + D3)
1µg
7%
Water
304g
11%
Zinc, Zn
1mg
13%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.