Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 4 Spanish Mackerel fillets dry with paper towels and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.

2. 2

   In a small bowl, whisk together 2 tablespoons of white miso paste, 1 tablespoon of smoked paprika, 1 tablespoon of extra virgin olive oil, 1 tablespoon of sherry vinegar, and 1 tablespoon of honey to create a flavorful glaze.

3. 3

   Evenly coat the flesh side of each Spanish Mackerel fillet with approximately 1 tablespoon of the prepared miso-paprika glaze.

4. 4

   Prepare your smoker or grill for indirect smoking at a temperature of 250°F (120°C) using 1 cup of wood chips, then place the glazed mackerel fillets skin-side down on the grates once the desired temperature is reached.

5. 5

   Smoke the mackerel for 20 to 25 minutes, or until it is cooked through and flaky, with an internal temperature of 145°F (63°C), making sure to replenish wood chips if necessary for consistent smoke.

6. 6

   While the fish smokes, combine 1 cup of drained roasted piquillo peppers, 1/2 cup of blanched almonds, 2 peeled garlic cloves, 1/4 cup of extra virgin olive oil, 2 tablespoons of sherry vinegar, and 1 slice of toasted rustic bread in a food processor, then process until a smooth romesco sauce forms and season with 1/4 teaspoon of salt.

7. 7

   Serve each smoked paprika and miso glazed Spanish Mackerel fillet immediately alongside 1/4 cup of the fresh Piquillo Almond Romesco.