Grilled mackerel salad with garlic-chile-lime dressing

Grilled mackerel salad with garlic-chile-lime dressing

Chef Chris Rendell makes a salad dressing by pounding finely sliced cilantro stems with salt into a paste with a mortar and pestle. He adds garlic, Thai bird chiles, lime juice, fish sauce and sugar.

Separately, he combines quartered cherry tomatoes, cilantro leaf, roasted crushed peanuts, finely sliced scallions and a finely sliced large Thai red chile.

He oils and seasons Spanish mackerel and grills it over high heat, starting skin-side down. He plates it over the tomato

Register to view the full article

Register to view this article

TAGS: Food Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish