Grilled Mackerel With Roasted Rainbow Carrots, Black Olives, and Yuzu
Chef Chris Scott shares one of his favorite grilling recipes, a grilled mackerel with roasted rainbow carrots, black olives, parsley, and yuzu.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- For Fish:
- 1whole Spanish mackerel, gutted, pinned, and cut into filets
- 2tablespoons chopped parsley
- 1teaspoon sea salt
- 1teaspoon cracked black pepper
- ½teaspoon red pepper flakes
- 1clove garlic (minced with a fork)
- ¾cup extra-virgin olive oil
- For Carrots:
- 1bunch baby rainbow carrots
- 1shallot
- 1tablespoon champagne vinegar
- 1tablespoon olive oil
- For Black Olive Puree:
- ½cup oil-cured black olives
- ½clove minced garlic
- 1teaspoon sugar
- ½teaspoon salt
- 1cup olive oil
- For Parsley Oil:
- ½bunch flat leaf parsley
- ½clove minced garlic
- 1teaspoon salt
- ½teaspoon champagne vinegar
- 1cup olive oil
- For Yuzu Sauce:
- 1cup yuzu juice
- ¼cup sugar
- 1teaspoon salt