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Grilled Mackerel (Saba) Primal/Japanese

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  • Grilled Mackerel (Saba) Primal/Japanese

    Who needs white rice?


    1 large, or two small Mackerel (Saba) about three lbs total.

    (Have your fish guy fillet them, but leave skin on)

    2 to 3 cups Daikon radish, grated (Squish as much liguid out as possible)

    2 to 3 Green Onions, chopped coarsely

    1 pkg Toasted Sushi Nori about 6" square

    1 T. Soy Sauce (shoyu)

    2 or 3 T. Rice Wine Vinegar

    1 tsp Salt

    A little coconut oil, for the grill.

    Combine Daikon, Vinegar and Salt in a bowl and put it in the middle of the table. Put the Green Onions in a bowl, throw the Nori on a plate and do the same.

    Now, the fun part. Brush the fillets with Shoyu, heat up the grill (we use a thing called, "The Griddler" by Cuisinart, but use whatever you have).

    Brush the grill with cocunut oil. Put the fillets flesh-side down for a couple of minutes until browned, then turn them skin side down to finish cooking (about 5-7 minutes total. Put the fish on a big plate, and call your friends :-D

    Take sheet of Nori, place a chunk of fish in there, add Daikon and Green Onions. Wrap it up like a Burrito, enjoy...and repeat.

    Will serve about four hungry Primals.

  • #2

    Oh my, this sounds super delicious! I'll have to try it when I lay my hands on fresh mackerel.


    • #3

      Hope you like it, Maba.

      You ROCK, btw....


      • #4

        Sounds amazing!

        Quick note for UK folk - daikon also sold as Mooli or Muli, looks like a big white carrot