Pan-Grilled Mackerel with Creamy Millet Puree
Millet is a not so well know gluten-free grain that creates a hearty base to your seafood dinner meal. We mix it with cauliflower for a creamy base that tastes similar to a creamed cauliflower soup, but with a grits-like texture.
Fish plays big part in the Mediterranean diet—oily fish especially. While fresh sardines and anchovies are plentiful in the Mediterranean, those types of fish can be hard to find in the U.S. We look instead to rich mackerel, a suitable option with a similar nutritional profile. Though it’s an oily fish, its flavor is surprisingly mild (even the skin, which we don't recommend you eat). The puree here is an interesting blend of intentionally overcooked whole-grain millet and steamed cauliflower. The texture is similar to grits, and the flavor is more like creamed cauliflower soup. It goes nice with the sweet-and-sour agrodolce-like relish.
How to Make It
Step 1
Heat a medium saucepan over medium-high. Add millet and garlic to dry pan; cook, stirring occasionally, until millet is lightly toasted, about 7 minutes. Add 1 1/2 cups water; bring to a boil. Cover, reduce heat to medium-low, and simmer 15 minutes. Add cauliflower; cover and simmer until cauliflower is tender and liquid is absorbed, about 15 minutes. Set aside.
Step 2
Meanwhile, heat a small skillet over medium. Add 1 tablespoon oil; swirl to coat. Add shallots; cook, stirring often, until softened, about 3 minutes. Stir in vinegar, raisins, sugar, and capers. Reduce heat to medium-low; cook, stirring occasionally, until slightly syrupy, 8 to 10 minutes. Remove from heat; stir in pine nuts.
Step 3
Add millet mixture to a food processor. Add 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; process until smooth, about 25 seconds. (If mixture is too thick, add water, 1 tablespoon at a time, and process until desired consistency is reached.)
Step 4
Heat a large grill pan over high. Brush flesh side of fish evenly with remaining 1 tablespoon oil; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Spray pan with cooking spray. Add fish to pan, skin side down; cook until crisp, about 5 minutes. Turn fish over; cook until flesh flakes easily when tested with a fork, about 3 minutes. Spread about 1/2 cup millet puree on each of 4 plates. Top each serving with 1 fillet, skin side up, and about 2 tablespoons relish. Sprinkle servings evenly with parsley and dill.
Ingredients
1/3 cup uncooked millet
2 garlic cloves, smashed
1 1/2 cups water
3 cups small cauliflower florets (about 9 oz.)
3 tablespoons extra-virgin olive oil, divided
1/3 cup thinly sliced shallots
1/3 cup red wine vinegar
1/4 cup golden raisins
1 tablespoon light brown sugar
1 1/2 tablespoons drained capers
2 tablespoons toasted pine nuts
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 (6-oz.) sustainable skin-on mackerel fillets
Cooking spray
1/4 cup roughly chopped fresh flat-leaf parsley
4 teaspoons chopped fresh dill
Nutritional Information
Calories 456 Fat 18g Satfat 3g Unsatfat 14g Protein 43g Carbohydrate 31g Fiber 4g Sodium 706mg Calcium 10% DV Potassium 36% DV Sugars 12g Added sugars 3g
Calories 456 Fat 18g Satfat 3g Unsatfat 14g Protein 43g Carbohydrate 31g Fiber 4g Sodium 706mg Calcium 10% DV Potassium 36% DV Sugars 12g Added sugars 3g
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