FIRE GRILLED MACKEREL with a Tamari Ginger Dipping Sauce

After a beautiful morning spent at the South Shore Waldorf School's May Fair, we took the long way home on the old highway.  If Faegan hadn't been taking a nap in the car, we would have stopped at all the antique stores and yard sales along the way.  The one stop we did make though was for some fresh caught mackerel.  I was hoping we would run into a truck on the side of the road selling wild mackerel so that I could avoid buying fish from the store wrapped in plastic.  I was so excited to find some today that I bought 10 so I could freeze some for another day.  The only time I ever usually eat mackerel is when it's smoked.  I had visions of outdoor grilling over the fire again, so did a quick internet recipe search and found one for Salt Grilled Mackerel on Cook it Simply's site.  What a delicious way to serve mackerel!  I am going to use that sauce for all kinds of fish and seafood dishes again.  This was delicious served with a fresh garden salad made with an asian style vinaigrette.

FIRE GRILLED MACKEREL with a Tamari Ginger Dipping Sauce

adapted from Cook it Simply

4 local wild mackerel, gutted and cleaned with head on

2 Tbsp fine sea salt

8 Tbsp organic tamari sauce

4 Tbsp local honey

2 inch piece organic ginger, grated finely

Method:  To make the sauce combine the tamari, honey and ginger in a small saucepan.  Bring to a light boil and then simmer for 2-3 minutes.  Remove from heat, strain and let cool.

     Prepare the fish by slashing the fish down one side, and then sprinkle the salt in the cavity, on the skin and in the gashes.  Let sit for 40 minutes, then rinse and pat dry.  Heat your grill or prepare the fire pit so that there are just hot coals and place the fish on, cook for about 5 minutes each side, being sure to only turn once.  You can baste each side midway through cooking with some of the sauce.  Serve the fish with tiny dishes of the extra sauce for dipping.