Grilled Mackerel with Ginger, Garlic, Lime & Green Onion

Mackerel might be my favorite fish to eat and it is so versatile to prepare. We serve it raw, smoked, pickled, sautéed, and grilled and I find that no one way is better than any other. This recipe, in which mackerel is grilled on the bone, is suited to fillets cut from a 5- to 10-lb [2.3- to 4.5-kg] fish often sold as king or Atlantic mackerel, or sawara in Japanese markets. The small bones in this cut are easily removed with tweezers after cooking or picked out as you eat. Leave the