Mackerel Glazed With Teriyaki Sauce

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

Teriyaki sauce:
1 cup (250 mL) soy sauce
1 cup (250 mL) mirin or other rice wine
½ cup (125 mL) maple syrup or honey
2 pieces fresh gingerroot
1 clove garlic, crushed
1 lemon peel, cut into chunks
Fish and extras:
1½ lbs (750 g) mackerel fillets, skin on
2 green onions, thinly sliced on the diagonal

Directions

  1. In a medium-sized saucepan, combine soy sauce with mirin, maple syrup, ginger, garlic and lemon peel. Bring to a boil, reduce heat to a simmer, then cook, uncovered, for about 15 to 20 minutes, until mixture is reduced by about half and is syrupy. Strain.
  2. Line a baking sheet with aluminum foil and place a rack on top. Brush rack with vegetable oil. Arrange mackerel in a single layer on the rack, with the skin side down.
  3. Preheat boiler on “high.” Place ¼ cup (50 mL) teriyaki sauce in a bowl and brush some over the fish. Broil for 5 minutes, about4 inches (10 cm) from the heat. Brush again with remaining sauce. Broil 3 to 4 minutes longer, until fish is just cooked through. Drizzle with a little of the reserved teriyaki sauce. Sprinkle with green onions. (Remaining teriyaki sauce will keep at least one month in the refrigerator.)

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:3830

Mackerel Glazed With Teriyaki Sauce
Mackerel Glazed With Teriyaki Sauce