Season both sides of each fish fillet generously with salt, pepper, and dried chiles. Drizzle both sides of the fish with a little olive oil. When the grill is very hot but the flames have died down ...

When the mixture has cooled, place the mackerel fillets into the container, flesh-side down. Set aside to marinate for 20 minutes. For the soy and lime dressing, combine all the dressing ...

Instead, I include the crisp, astringent leaves of celery to balance the full flavor of the Spanish mackerel." —Steven Satterfield Make the celery salsa verde: in a small bowl, combine the garlic, ...

1. Cut each mackerel fillet into 5cm pieces, and make an incision in each piece. 2. Cut the sliced cheese to strips of 3cm x 1cm, then put 2 pieces of cheese into each mackerel fillet incision. 3.

1. Cut each mackerel fillet into 5cm pieces, and make an incision in each piece. 2. Cut the sliced cheese to strips of 3cm x 1cm, then put 2 pieces of cheese into each mackerel fillet incision. 3.

flaky fish fillets, airy pieces of fried eggplant, and a super-spicy garlic-citrus mojo sauce. This sweet-salty salad from Danish chef and food writer Trina Hahnemann gets its crunch from tart green ...