You will need
- 4 6-oz. Atlantic mackerel fillets
- 12 spring onions
- 2 tbsp. fresh herbs, chopped (your choice of parsley, chervil, chives, tarragon)
- 2 oz. chardonnay vinegar
- 6 oz. olive oil
- 1 tsp. shallot, minced
- salt and freshly ground pepper to taste
Heat grill. Toss onions in canola oil, salt and pepper. Grill onions on all sides until fragrant and slightly soft. Set aside.
In a small bowl, whisk vinegar and oil to emulsify. Add herbs, salt and pepper and set aside.
Season fish with oil, salt and pepper. Grill fish on flesh side for 5 minutes. Turn and cook for an additional 3 minutes.
Plate fish on top of three onions and spoon vinaigrette over the top. Serve with your choice of orzo or rice pilaf.
Recipe by New England Aquarium chef Tim Ridge