SALT-BROILED MACKEREL
Provided by Mark Bittman
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals. Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet). Let rest for 30 minutes.
- Heat the broiler, with the heat source within 4 inches of the broiling rack. Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes. Rinse the fillets and pat them dry.
- When the pan is hot, put the fillets on the rack, skin side up. Broil, carefully turning once about 3/4 of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes. Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.
Nutrition Facts : @context http, Calories 1279, UnsaturatedFat 55 grams, Fat 87 grams, Protein 116 grams, SaturatedFat 20 grams, Sodium 1450 milligrams
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