Pan-Seared Mackerel with Ponzu Daikon Dipping Sauce

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

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
  • Drakes 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 Drakes 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 min.), 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

Monahan's Seafood

Leave a Reply Text

Your email address will not be published. Required fields are marked *