Grilled Mackerel With Roasted Rainbow Carrots, Black Olives, and Yuzu
A grilled mackerel recipe features roasted rainbow carrots, black olives, parsley, and yuzu for a flavorful dish.
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Instructions
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Preheat grill to high heat. Combine parsley, salt, pepper, red pepper, garlic, and olive oil, then marinate fish filets for 1 hour in the refrigerator.
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While the fish marinates, prepare the carrot papillote: Peel carrots, thinly slice shallot, then place both in a foil packet. Season with oil, vinegar, salt, and pepper, then seal the foil.
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Separately, prepare the sauces: Blend olives, garlic, sugar, salt, and oil until smooth. Clean the blender, then blend parsley, garlic, salt, vinegar, and oil until smooth. In a small pot, reduce yuzu, sugar, and salt until syrupy, whisking in a cornstarch slurry if needed.
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Grill the marinated fish, flesh side down, for 3 minutes. Flip and grill for 30 seconds more, then remove and keep warm.
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Place the carrot papillote on the grill and roast for 20 minutes.
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Arrange roasted carrots on a plate. Spoon the three prepared sauces over the carrots, then top with the grilled fish.
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Garnish with fresh lemon juice and chopped parsley, then serve immediately.