Broiled Mackerel with Korean Chimichurri
The bad news: the other night, after I made stuffed meatballs inspired by the Rao's recipe in Food52's Genius Recipes (just follow the recipe, but stick cubes of mozzarella cheese in the middle of the balls!!!!!!), Danny was on clean-up duty. He waited til late at night, when I was already slippin, to do all of the dishes. I was snoring to the glow of my computer still playing episodes of Frasier when he whipped into the room, waking me up to apologize for accidentally breaking this pretty casserole dish Jill had sent me from India.
The good news: we had stuffed meatballs. Also, accidents certainly don't make me mad, but Danny's sense of guilt and injustice in incredibly deep-seated, so he insisted on replacing the dish for me. He found it online and was about to check out when I was like---
WAIT! I can take that chunk o' change and get lots of fun second-hand kitchen things from Housing Works or thrift shops. So instead he Venmo'd me the money and now, dear friends, I have a shopping spree ahead of me. I'm busting out of this joint momentarily so I can pick through lots of little plates and trays of used silverware and I can't wait!
This recipe is a similarly happy little accident. I love mackerel, but after serving it basically the same always, I instead tried to have a little fun while cleaning out my crisper. Since I usually broil mackerel (and sometimes set it on fire), I figured the charred flavor could match perfectly with a chimichurri. I Korean-ified it with some sesame oil and gochugaru; turned out to be a feisty lil recipe! I hope you like.
Mackerel with Korean Chimichurri
- 2 mackerels, butterflied
- 2 cloves garlic
- 1 shallot
- 1 tsp gochugaru
- 1 bunch flat leaf parsley
- 1 tsp rice wine vinegar
- 2 tsp sesame oil
- 1/2 cup olive oil
- pinch salt
- Set oven rack 6 to 8 inches beneath heat unit. Preheat broiler.
- Place fish, skin side up, on a broiler-safe baking sheet. Rub with a bit of oil and salt. Bake under broiler for 5 to 7 minutes; skin may begin to scorch or bubble a bit, but keep oven door cracked open to keep from overheating.
- While fish cools a bit, mince garlic and shallot and add to a bowl. Add gochugaru. Finely chop parsley leaves and add to bowl.
- Whisk in vinegar and sesame oil. Then, while vigorously whisking the whole time, slowly pour in olive oil. Season with a pinch of salt.
- Dress fish with chimichurri and serve immediately.