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Suggest a better descriptionRinse each of the fish steaks under fresh cold water, then pat them dry. Let the fish marinate in the rice wine for 5 to 10 minutes, turning the fish once halfway through. Preheat your broiler to the highest setting possible, or if you are grilling outdoors, make sure your coals are burning hot. Remove the fish from the marinade, and very lightly salt the flesh on both sides. Salt the surrounding skin a bit more generously. Place the fish on a rack set over a foil-lined tray, or use disposable foil broiling pans for easier cleanup. If you are broiling outdoors, you may wish to lightly oil the rack on which the fish will be laid. Broil the fish for 6 to 7 minutes, or until it is opaque and slightly browned around the edges. Flip the fish with a large metal spatula, and broil for 2 to 3 more minutes, until the fish is just cooked through. Cut the lemon into 4 wedges, and serve each piece of fish with one of them. The Japanese typically serve a small mound of grated radish to the side of the fish. Each person then dribbles some soy sauce over the radish and spread this mixture on the fish just before conveying it to the mouth. If you wish to follow suit, drain the grated radish of excess liquid before mounding it on the plates. This recipe yields 4 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G15 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-05-1998 Recipe by: David Rosengarten
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 4 | ||
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Calories: 195 | ||
Calories from Fat: 80 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 52.6mg | 16 % | |
Sodium 102.7mg | 4 % | |
Potassium 536.8mg | 14 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.8g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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