Gochujang Grilled Spanish Mackerel
This gochujang grilled Spanish mackerel was inspired by both Mexican and Korean recipes dealing with different types of mackerel!
If butterflying the fish seems like too much work for you, you can simply purchase or cut out two boneless, skin-on fillets.
- Prep Time30 min
- Cook Time15 min
- Total Time45 min
- Yield4 servings with sides
- Energy160 cal
Ingredients
- 1 Spanish (Sierra) mackerel
- 2 tablespoons gochujang paste
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- Kosher salt
- Black pepper
- 2 scallions, sliced
Preparation
First, butterfly the fish. You’re going to want it to open up like a book, skin-side down.
Cut off the head, then take a fillet knife and continue cutting from the end of the belly cavity to the tail.
Slip the knife in under the rib bones and continue following them to the spine bone. Repeat on the other side.
Carefully pry up the spine bone, gently pulling upwards while making incisions under it to help remove it. Pull the spine away and discard.
Snip out the bones from any remaining fins. Open the fish so that it’s open like a book with the skin side down.
Mix the gochujang, mayonnaise, and soy sauce in a bowl.
Rub the fish with the sauce.
Sprinkle with some salt and pepper.
Let sit for 15-30 minutes to marinate.
Get your grill hot and oil the grates.
Put the fish, skin-side down onto the grill and cook for 5-7 minutes.
Carefully flip using two spatulas or tongs and cook on the other side for 2-3 minutes. Check for doneness. Fish should easily flake with a fork or chopsticks.
Serve with a Korean-themed meal, or have diners tear it up and stuff it into tacos. Enjoy!
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