Grilled Mackerel with Radishes, Grilled Lemon, and Crackers – St. Supéry Estate Vineyards & Winery

Grilled Mackerel with Radishes, Grilled Lemon, and Crackers

Recipe courtesy of Estate Culinary Team

Serves 4

Ingredients

8 Mackerel filets

2 C whole Milk

2 tsp Thyme, minced

Salt and Black Pepper

Extra Virgin Olive Oil

2 Lemons, sliced 1/4” thick, seeds removed

1 bunch French Breakfast Radishes

Unsalted Butter, sprinkled with coarse salt

Italian Parsley Leaves, stems removed

Thin Crackers or Flatbread

Directions

Season the Mackerel with salt and pepper and place in a glass baking dish. Combine milk and thyme and pour over fish. Let the fish soak for 30 minutes, then drain and pat dry.
Heat a grill or grill pan to over high heat.
Sprinkle a little more salt on the fish, brush with olive oil and grill 2-3 minutes, then carefully turn and cook an additional 2-3 minutes, or until firm to the touch and cooked through.
Remove and keep warm.
Brush lemon slices with oil and grill a minute or two per side, until charred in a few spots and fragrant.
Serve fish on a platter alongside the grilled lemons, radishes, salted butter, parsley and crackers.

Wine Pairing: Dollarhide Estate Vineyard Cold Concrete Sauvignon Blanc

Steelhead Tacos with Corn Tortillas, Slaw, Radishes, Crema & Cilantro Oysters on Half Shell with Rhubarb Mignonette

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