By Daniel Meyer
A good treatment for mackerel: dunk a few fillets in soy sauce, mirin (optional) and a little sesame or peanut oil (some garlic and ginger would be good, too.) Let the mackerel marinate while you heat a grill or broiler, the hotter the better. (For concentrated heat, I’ve started grilling directly over a chimney starter.) Grill or broil the fillets until nicely charred on both the flesh and skin side, and just cooked through, 2 or 3 minutes per side if your heat is really cranked up. Serve over rice with scallions and sesame seeds (kimchi and and an egg yolk are a treat, but by no means necessary.)
I know it’s not officially summer yet, but it sure feels like it. To that end (and for the sake of trying to get as many people outside grilling as possible) I just lowered the price of my new Kindle Single (Bittman’s Kitchen, What I Grill and Why) to 99 cents, where it will stay from now until the end of summer. Happy grilling!
I just released my first (and apparently the first) food-related Kindle single. It’s called Bittman’s Kitchen: What I Grill and Why, and it costs $2.99 (is it just me, or are “books” getting cheaper?). This one is a compilation of my very favorite grilling recipes, the ridiculously easy, remarkably delicious dishes that I cook over and over again (because I’m too lazy, and they’re too good). I’ve written short essays to go along with each recipe, and included some indispensable grilling tips like how to stock a griller’s pantry and how to master doneness (not necessarily a no-brainer). So polish those tongs, stock up on charcoal (or propane), and happy grilling!