crispy-japanese-fish-with-cold-green-grape-relish

DIRECTIONS

Combine the grapes, cucumber, pickled ginger, lime juice, mirin and salt. Chill while preparing the fish to blend flavors.

Heat the oil in a large skillet over medium high heat. Pan fry the mackerel until the skin is crisp and the meat is firm, about 3 to 4 minutes on each side.* Lightly salt to taste. Serve immediately with the grape relish and a garnish of spicy daikon sprouts.

*Alternate methods: broil or grill the fish over a medium high heat, with the skin facing the heat source, until it is cooked through and the skin is crisp, 7 to 8 minutes.

Ingredients

1 fresh mackerel, filleted (saba), about 24 ounces
2 tablespoons vegetable oil

Grape Relish:

1 cup green California seedless grapes, diced
1/2 cups diced Japanese cucumber
1 tablespoon finely chopped pickled ginger
1 tablespoon fresh lime juice
1 tablespoon mirin (sweet Japanese cooking wine)
pinch salt
garnish daikon sprouts

DIRECTIONS

Combine the grapes, cucumber, pickled ginger, lime juice, mirin and salt. Chill while preparing the fish to blend flavors.

Heat the oil in a large skillet over medium high heat. Pan fry the mackerel until the skin is crisp and the meat is firm, about 3 to 4 minutes on each side.* Lightly salt to taste. Serve immediately with the grape relish and a garnish of spicy daikon sprouts.

*Alternate methods: broil or grill the fish over a medium high heat, with the skin facing the heat source, until it is cooked through and the skin is crisp, 7 to 8 minutes.

Notes

This is a Gluten-free recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

4 servings

Nutritional Information

Calories 452; Protein .32 g; Carbohydrate 10 g; Fat 31 g; Saturated Fat 6.5 g; 62% Calories from Fat ; Cholesterol 119 mg; Sodium 602 mg; Fiber .85 g.