pan-seared mackerel with ponzu daikon dipping sauce
serves 4
- 4 6-8 oz. atlantic mackerel fillets, pin bones removed
- kosher salt
- pepper
- 2 scallions, white part with some green, sliced super thin and squeezed into tiny rings
- drake’s batter mix, or seasoned flour
- olive oil
dipping sauce
- 1/2 cup ponzu sauce, we used kikkoman
- 1 heaping t fresh grated daikon radish
- 1 t fresh lemon juice
- sriracha sauce, 1 squirt, to taste
- 1t sake or dry vermouth
pre heat oven to 350º. season fillets with salt and pepper and dredge in drake’s batter mix or seasoned flour.
heat large heavy ovenproof pan or iron skillet over med high heat. add enough olive oil to cover bottom of pan. when oil is sizzling hot add fillets meat side down. when fillets are browned and nicely caramelized (around 3 minutes), flip them and pop in the oven. bake for another 4-5 min. or until fillets are just opaque in the center.
plate the fillets and garnish with the scallion slices. serve with dipping sauce.
