Grilled Mackerel with Sweet Chili Glaze and Charred Sage

Name: Grilled Mackerel with Sweet Chili Glaze and Charred Sage
Yield: Serves 4
Cuisine: Norway
Ingredients: 1 tablespoon soy sauce; A small handful of fresh sage leaves; 1 tablespoon fine sea salt; 1 tablespoon chili powder, or more to taste; 2 tablespoons water; Four 1-pound mackerel, cleaned; ½ cup packed brown sugar; ¼ cup chopped mixed fresh herbs, such as oregano, dill, and rosemary; ½ lemon, cut into 4 wedges

Preparation info

Serves
4

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

MACKEREL IS QUITE FATTY, SO IT IS PERFECT FOR GRILLING. IT LOOKS GOOD, SO I ALWAYS SERVE THE FISH WHOLE. HOWEVER, ITS SKIN TEARS EASILY, SO YOU NEED SOMETHING TO PROTECT IT. I COVER IT WITH SAGE LEAVES, WHICH GIVE THE FISH A NICE SMOKY HERBAL FLAVOR AS THEY ARE CHARRED.

Ingredients

Four 1-pound mackerel, cleaned
1 tablespoon fine sea salt
½

Europe
Norway
Scandinavian
Fish course
Pescatarian
Spicy
Nordic
Scandinavia

Method

Heat a gas grill to medium-high, or prepare a hot fire in a charcoal grill.

Rub the mackerel with the salt. Fill the cavity with the lemon wedges and chopped herbs. Cut 3 or 4 small slits into each side of the fish.

In a small nonstick saucepan, combine the sugar, chili powder, water, and soy sauce and bring to a boil over medium heat. Add more chili powder if needed. Brush the