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Fantastic fresh fish finely cooked from the kitchens of  junowolf

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A little play time in the kitchen tonight

Bought a whole Spanish Mackerel at the Asian market cuz it was only 2.99/lb.

Treated this one to a Furikake and smoked Hawaiian sea salt rub, followed by roasting at 450F and drizzled with a honey-ponzu sauce.

Recipe:

1 Spanish Mackerel
3 tbsp Furikake (your choice on what kind)
1 tbsp smoked Hawaiian sea salt
black pepper to taste
3 tbsp ponzu
2 tbsp honey
2 tbsp olive oil

Clean the fish and remove the gills. Slice 1/8" deep lines in a grid pattern across one side of the fish. coat the fish in olive oil. Combine the Furikake, sea salt, and pepper and rub all over the fish. Roast, grid side up, on a sheet pan at 450F until the skin browns slightly and the flesh is flakey. Do not over cook. Combine the ponzu and the honey.

Remove the fish from the oven and place on the final serving dish. Drizzle with the ponzu sauce.

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FURIKAKE - http://en.wikipedia.org/wiki/Furikake - Furikake (振り掛け / ふりかけ?) is a dry Japanese condiment[1] meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.

PONZU - http://en.wikipedia.org/wiki/Ponzu - Ponzu (ポン酢?) is a citrus-based sauce commonly used in Japanese cuisine.

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Allergy warning – recipe contains fish