Mackerel with jalapeño vinegar, roasted garlic, toasted sesame & green onions from Gjelina: Cooking from Venice, California (page 264) by Travis Lett

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Notes about this recipe

  • DKennedy on November 22, 2015

    The sauce is key and I would suggest making it ahead of time so as to allow the flavors to marry. When I first made this sauce I didn’t think it was going to be edible but by dinner time it was fantastic. I used 1/8 of a seeded serrano pepper for the heat source. The roasted garlic paste was problematic. My garlic was over cooked and somewhat following the time line suggested. Next time drizzle with oil before roasting the garlic and not let it go so long in the oven. You are supposed to end up with a creamy paste but mine was quite dry, still the flavor was good. Other than slicing the fish against the grain, (not that easy if you have a piece that is attached to the skin), there isn’t else much to this dish. Delicious. Tip for next time: have the fishmonger take off the skin or buy precut sashimi!!!!! Can substitute other fish - I used ahi and yellowtail with excellent results.

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