Mackerel with Jalapeño Vinegar, Roasted Garlic, Toasted Sesame & Green Onions

Name: Mackerel with Jalapeño Vinegar, Roasted Garlic, Toasted Sesame & Green Onions
Yield: Serves 4 to 6 as an appetizer
Cuisine: American
Ingredients: 2 Tbsp fresh orange juice; 1 Tbsp sugar; ¼ cup [60 ml] rice wine vinegar; 2 Tbsp fresh lemon juice; Kosher salt; 2 skin-on Spanish mackerel fillets (about 1 lb [455 g] total weight); 1 tsp extra-virgin olive oil; ½ tsp fresh lemon juice; ¼ cup [60 ml] water; 1 garlic head; ½ tsp kosher salt; 1 jalapeño chile, seeded and roughly chopped; Best-quality olive oil for drizzling; 2 tsp sesame seeds; 3 green onions, cut into thin strips; Flaky sea salt

Preparation info

Serves
4 to 6
as an appetizer

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Jalapeño vinegar has a more delicate flavor than the name suggests, and it can be used almost as generously as you would use ponzu. The roasted garlic definitely punches through the dish, but it does wonders for a more robust fish, such as mackerel or sardine.

Ingredients

JalapeÑo Vinegar

¼ cup [60 ml] rice wine vinegar
2 Tbsp fresh lemon juice</

Europe
Americas
Italy
United States
Starter
Fish course
Pescatarian
Venice
California
Mediterranean

Method

To make the jalapeño vinegar

In a small saucepan over medium heat, combine the vinegar, lemon juice, orange juice, sugar, and kosher salt and stir until the sugar and salt dissolve. Remove from the heat and add the jalapeño and water. Transfer to a blender, and process on high speed until the jalapeño is liquefied. Strain through a fine-mesh sieve into a sm