Salt-Broiled Weakfish with Japanese Yam, Spicy Cod Roe, and Meyer Lemon Confit

Name: Salt-Broiled Weakfish with Japanese Yam, Spicy Cod Roe, and Meyer Lemon Confit
Yield: Serves 4
Ingredients: 1 pinch shichimi togarashi (Japanese “seven-spice” powder) or red pepper flakes; 1 pinch shichimi togarashi (Japanese “seven-spice” powder) or red pepper flakes; 1 sac mentaiko, cut into rounds, plus 1 piece mentaiko removed from the sac, or 4 tablespoons jarred tarama, plus extra for garnish; 1 sac mentaiko, cut into rounds, plus 1 piece mentaiko removed from the sac, or 4 tablespoons jarred tarama, plus extra for garnish; Scallion oil (optional; see Note); 1 pinch shichimi togarashi (Japanese “seven-spice” powder) or red pepper flakes; 1 heaping tablespoon julienned scallion greens; 1 teaspoon Meyer lemon or regular lemon confit, finely diced (optional; see Notes); 1 teaspoon Meyer lemon or regular lemon confit, finely diced (optional; see Notes); 1 sac mentaiko, cut into rounds, plus 1 piece mentaiko removed from the sac, or 4 tablespoons jarred tarama, plus extra for garnish; Salt and black pepper to taste; Salt and black pepper to taste; 5 ounces potato stems or mesclun; 5 ounces potato stems or mesclun; 1 tablespoon lemon juice; Neutral-flavored vegetable oil (about 2 tablespoons); 2 tablespoons extra-virgin olive oil; 1 clove garlic, smashed but left whole; Salt and black pepper; Salt and black pepper; 4 (5½-ounce) weakfish fillets, skin on, scored; 4 (5½-ounce) weakfish fillets, skin on, scored; 3 tablespoons olive oil; 2 small satsumaimo (Japanese sweet potatoes), white sweet potatoes, or large boiling potatoes, peeled and cut into bite-size pieces; 4 slices lemon; 2 sprigs fresh thyme; 2 small satsumaimo (Japanese sweet potatoes), white sweet potatoes, or large boiling potatoes, peeled and cut into bite-size pieces; 2 small satsumaimo (Japanese sweet potatoes), white sweet potatoes, or large boiling potatoes, peeled and cut into bite-size pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

After my prank-inspiring first catch, I subsequently found out that weakfish, or tide runners as they’re called among Long Island anglers, are delicious, slightly oily, yet mild when fresh. That oiliness works well with the high acidity in the following dish. I realize that weakfish isn’t an option at most fish markets, only those near my beach house, but Spanish mackerel is easy to find and a wonderful choice. While many of the following ingredients are Asian, the flavors—those of lemon, o

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method