This is the same glaze used in the eggplant appetizer. You can prepare the glaze well ahead of time, and it will keep in the refrigerator for up to 2 weeks. The glaze, with its tangy ginger orange combination, is a perfect match for rich mackerel. Only rice and a crunchy vegetable stir-fry are needed to complete a meal.
SERVES: 4
INGREDIENTS:
- 2 tablespoons orange juice concentrate
- 1 tablespoon ginger juke
- 2 tablespoons mirin
- 3 tablespoons white or light miso
- 1 1/2 pounds mackerel fillets toasted sesame oil
INSTRUCTIONS:
- Mix together the first 4 ingredients until smooth.
- Clean and dry the fish fillets, leaving the skin on. Lightly rub the bottoms of the fillets with toasted sesame oil, and place them in a baking dish.
- Spoon a generous amount of glaze on each fillet, and broil until the fish is opaque. Watch carefully: This will take approximately 10 minutes with the fish 3 to 4 inches from the flame. You can brown the glaze, but do not allow it to burn. Other fish suggestions: sole, halibut, mahimahi.
