Enjoy - Fisherdad

Grilled Spanish Mackerel with Orange-Ginger Glaze

• Orange glaze / marinade (see recipe  below)
• 2 tablespoons olive oil
• 1/4 cup freshly squeezed orange juice (OK if there is some pulp)
• Salt and Pepper to taste
• 4 Spanish mackerel fillets, a total of about 1 lb. Skin on
• 2 oranges, segmented, or peeled and thinly sliced

Mix the olive oil and orange juice together in a shallow plastic or glass pan.  Dry filets and salt and pepper them lightly.  Press salt and pepper into flesh.  Add the mackerel skin side up to the pan and marinate overnight if possible.

Make the Orange-Ginger Sauce / Glaze using recipe below.

At least 30 minute before grilling, drain the marinade.  Coat bottom of pan with thin layer of olive oil.  Place filets skin side down in pan to coat skin with oil so they will not stick to the grill.  Baste / drizzle orange glaze over flesh, reserving some for basting on the grill.

Pre-heat the grill to medium-high heat.  Place the mackerel skin side down directly on the grill grate. Grill for about 8 minutes, basting once or twice until the fish is almost cooked through (it will be tender and opaque throughout). May top with orange slices if desired, baste once more, and broil another minute. Serve immediately.

Orange-Ginger Sauce / Glaze and Marinade

2 tablespoons light soy sauce

1/2 teaspoon ground ginger)

1 teaspoon white vinegar

1/4  cup  fresh orange juice (juice of two med. Oranges)

1 tablespoon Splenda / sugar blend (could just use sugar if you do not care about calories)

1/2 -1 tsp grated orange rind

IMPORTANT - For sauce or glaze – reduce over heat to about ½ volume