Grilled Rockport Mackerel with Soy-Ginger Glaze

Introduction

Mackerel is a flavorful, oily fish that thrives in Massachusetts waters, making it a staple of coastal cuisine. Grilling it on an Arteflame grill enhances its rich taste, while a soy-ginger glaze adds an irresistible umami balance. Using the Arteflame for this recipe allows for perfect searing and even cooking, producing a dish that is both delicious and visually stunning. Follow this step-by-step guide to prepare an exquisite grilled mackerel feast with flavors straight from the Massachusetts coast.

Ingredients

• 4 fresh mackerel fillets
• 2 tablespoons soy sauce
• 1 tablespoon freshly grated ginger
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 2 tablespoons unsalted butter, melted
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Chopped scallions for garnish
• Sesame seeds for garnish

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the fire to build until the center grill grate reaches 1,000F and the flat cooktop is evenly heated—about 20 minutes.

Step 2: Make the Soy-Ginger Glaze

1. In a small bowl, whisk together soy sauce, grated ginger, honey, lemon juice, minced garlic, sesame oil, and melted butter.
2. Set the glaze aside for basting while grilling.

Step 3: Sear the Mackerel

1. Season mackerel fillets with salt and pepper.
2. Place the fillets skin-side down on the center grill grate for a high-heat sear.
3. Sear for 1-2 minutes per side to lock in juices.

Step 4: Finish Cooking on the Flat Top

1. Move the seared fillets to the flat top griddle to cook through.
2. Baste with the soy-ginger glaze while cooking, allowing the flavors to infuse.
3. Cook for 3-5 minutes or until internal temperature reaches 135F; remove from heat as it will continue cooking.

Step 5: Serve and Garnish

1. Plate the grilled mackerel and sprinkle with chopped scallions and sesame seeds.
2. Serve immediately for the best flavor and texture.

Tips

• Use fresh, high-quality mackerel for the best taste.
• Let the grill reach optimal temperature before placing the fillets.
• Brush extra glaze on the fish for more depth of flavor.
• Position fish skin-side down to ensure even cooking.
• Use an instant-read thermometer to monitor doneness.

Variations

1. Spicy Miso Mackerel: Add a tablespoon of miso paste and a teaspoon of chili flakes to the glaze for a bold, umami-packed kick.
2. Citrusy Herb Mackerel: Substitute soy sauce with orange juice and add fresh thyme and rosemary for a zesty twist.
3. Teriyaki Glazed Mackerel: Use teriyaki sauce instead of soy sauce and honey for a sweeter, more glazed texture.
4. Garlic Butter Mackerel: Swap the soy-ginger glaze for a mix of garlic, butter, and lemon juice for a rich, buttery taste.
5. Smoky Paprika Mackerel: Rub the fillets with smoked paprika, cumin, and a touch of brown sugar before grilling for a smoky aroma.

Best Pairings

• Grilled asparagus or zucchini for a fresh side.
• Steamed jasmine rice to complement the umami flavors.
• A crisp white wine like Sauvignon Blanc or a light Pilsner beer.
• A citrus salad with grapefruit and arugula for a bright contrast.

Conclusion

Grilled Rockport Mackerel with a soy-ginger glaze is a fantastic dish that highlights the best of Massachusetts waters. By using the Arteflame, you achieve a perfect sear with an even cook, ensuring the fish remains juicy and packed with flavor. Impress your guests with this elegant yet straightforward recipe, perfect for any grilling occasion.