Grilled mackerel pike (saira): sprinkle the fish with a lot of salt on both sides and inside, refrigerate for a couple of hours. Rinse and dry with paper towels. Brush with olive oil, grill on a hot (450F) grill 2-3 minutes per side.Mango salsa: cut one ripe mango into cubes. Finely chop 1 small or 1/2 large red onion and a small handful of cilantro (I was actually using a mix of cilantro, flat leaf parsley and chevril, plus 2 shredded kaffir lime leaves). Mix, season with juice of 1 lime, salt and pepper.
Plain white rice; prepared wakame salad.
The fish is delicious, but so full of tiny bones that a lot of patience, a finger bowl and two forks are a must. I would have filleted it before serving, but it looks so good whole!
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