Grilled Mackerel with Walnut Agrodolce

Total Time
3 Hrs
Serves
10
Meal
Course

DESCRIPTION

Turn your kitchen into an Italian cucina with this sweet and sour grilled fish dish! These mackerel fillets will kick any dinner up a notch.

Total Time

Prep Time
45 Mins
Cook Time
2 Hrs, 15 Mins
Total Time
3 Hrs

Nutrition

Calories
620 cal
Total Fat
54 g
Cholesterol
55 mg
Polyunsaturated Fat
10.5 g
Trans Fat
0 g
Sodium
1060 mg
Monounsaturated Fat
16.8 g
Dietary Fiber
2 g
Protein
17 g
Carbohydrates
23 g

Ingredients

FISH FILLETS
  • 4-6, 4-ounce mackerel fillets, skin on, lateral pins removed (alternative: if mackerel is unavailable, use 4, 4-ounce wild sockeye Alaskan salmon fillets)
  • 1 cup kosher salt
WALNUT AGRODOLCE
  • 3/4 cup extra virgin olive oil
  • 2/3 cup shallots, finely diced
  • 1½ teaspoons garlic cloves, minced
  • 2/3 cup celery, finely diced
  • 2/3 cup golden raisins
  • 1½ tablespoons coconut sugar
  • 3/4 cup balsamic vinegar
  • 3/4 cup California walnuts, toasted, chopped
  • 1½ teaspoons lemon zest
  • 2/3 cup Italian parsley, finely chopped
  • 3 tablespoons walnut oil
  • 1 teaspoon kosher salt

Preparation

FISH FILLETS
  1. In a clean container, cover mackerel fillets with kosher salt. Let stand for 8 to 10 minutes. (Depending on size of the fillets, let them stand longer.) Wash salt off with cold water and pat dry. Note: Process can be done 6 to 24 hours in advance. Cover and keep refrigerated until ready for use.
  2. Preheat char grill to 550° F-600° F.
  3. Grill mackerel skin side down until flesh turns opaque and skin blisters. Be careful not to burn the skin. Remove from grill and slice each fillet with a bias cut into two equal parts. Yield: 8 to 12, 2-ounce fillet pieces.
WALNUT AGRODOLCE
  1. Preheat sauté pan and add olive oil. Add shallots and cook until translucent.  Add garlic and celery and cook for 2 to 3 minutes.
  2. Add golden raisins, coconut sugar and balsamic vinegar. Cook until the balsamic vinegar is reduced by half.
  3. Add walnuts and lemon zest, then remove from heat. Chopped parsley may be added after ingredients have marinated for 2 hours up to 24 hours. Season to taste with kosher salt. Yield: 2 cups.
PLATING SUGGESTIONS
  • Individually: Serve 2 pieces of cut mackerel per person on a small plate. Use roughly ¼ cup of Walnut Agrodolce on top.
  • Family Style: Serve on a large platter layered with sautéed bitter greens, such as kale, and rest 8 to 12 mackerel pieces on top. Finish the dish with one 1 cup of Walnut Agrodolce topped over the fish. Serve hot.