Recipe Library
Gochujang-Glazed Grilled Mackerel
Gochujang, soy sauce, rice vinegar, and ginger form a glossy marinade that clings to butterflied mackerel. The grill’s heat caramelizes the paste into a spicy-sweet crust while the flesh stays moist and flaky inside.
- Total
- 16 min
- Prep
- 10 min
- Cook
- 6 min
- Serves
- 4
Nutrition per Serving
- Calories
- 221
- Protein
- 34g
- Carbs
- 4g
- Fat
- 7g
- Sugar
- 0g
- Sodium
- 612mg
Ingredients
- 2 tbsp gochujang (Korean hot pepper paste)
- 1 tbsp canola oil
- 1 tbsp reduced-sodium soy sauce
- 2 tsp rice vinegar
- 1 tsp grated fresh ginger
- 2 whole mackerel (about 1 1/2 pounds each) or 4 whole rainbow trout (about 5 ounces each), cleaned and butterflied, tails left on (see Notes)
Instructions
- Whisk gochujang, oil, soy sauce, vinegar and ginger in a small bowl until smooth. Transfer 2 tablespoons marinade to a small bowl and set aside.
- Open each fish like a book, exposing the flesh. Place in a large pan or on a baking sheet and spread the remaining marinade over the flesh. Marinate in the refrigerator for 30 minutes to 1 hour.
- About 20 minutes before you're ready to grill, preheat gas grill to high or prepare a charcoal fire.
- Brush the grill grates clean and oil them well. To oil grill grates, oil a folded paper towel, hold it with tongs and rub it on the grates. Do not use cooking spray on a hot grill.
- Grill the fish, flesh-side down, for 3 minutes. Flip with a large spatula, spread the reserved marinade over the fish and grill until opaque in the center, 3 to 4 minutes more.