Korean Grilled Mackerel (Printer-Friendly Version) | Eating Well
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Korean Grilled Mackerel

http://www.eatingwell.com/recipes/korean_grilled_mackerel.html

From EatingWell:  July/August 2010

Oily fish, such as mackerel, are strong-flavored and pair well with boldly seasoned glazes made from gochujang chile paste. The red, rich paste is so common in Korea that it is sold in virtually every supermarket in plastic containers ranging in size from about 2 cups to about 2 quarts. Normally the main ingredients are fermented soybeans ground with red chiles and powdered rice, plus a little salt and sweetener.

Makes 4 servings | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Whisk chile paste, oil, soy sauce, vinegar and ginger in a small bowl until smooth. Transfer 2 tablespoons marinade to a small bowl and set aside.
  2. Open each fish like a book, exposing the flesh. Place in a large pan or on a baking sheet and spread the remaining marinade over the flesh. Marinate in the refrigerator for 30 minutes to 1 hour.
  3. About 20 minutes before you’re ready to grill, preheat grill to high or prepare a charcoal fire.
  4. Brush the grill rack clean and oil it well (see Tip). Grill the fish, flesh-side down, for 3 minutes. Flip with a large spatula, spread the reserved marinade over the fish and grill until opaque in the center, 3 to 4 minutes more.

Nutrition

Per serving : 221 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 87 mg Cholesterol; 4 g Carbohydrates; 34 g Protein; 0 g Fiber; 612 mg Sodium; 721 mg Potassium

0 Carbohydrate Serving

Exchanges: 5 lean meat

Tips & Notes