Grilled Mackerel with Mojo

4 servings

For the Mojo:

¼ cup olive oil

8 garlic cloves, minced or pressed

1 cup grated Fontina cheese, divided (4oz total)

½ cup fresh orange juice

½ cup fresh lime juice

1 tablespoon minced fresh oregano

1 teaspoon ground cumin

½ teaspoon fine sea salt

¼ teaspoon black pepper



1 cup Asian BestⓇ Riceberry Rice 

½ cup of fresh mint leaves, basil leaves, and cilantro leaves

1 small shallot, very thinly sliced

1 package Asian BestⓇ Frozen Mackerel, thawed and gutted

2 tablespoons Gamma OneⓇ Rice Bran Oil, plus more for oiling grill

Fine sea salt and black pepper


  1. First, in a medium saucepan heat oil over medium heat. Then, add garlic and cook, stirring, until fragrant, about 30 seconds.
  2. Stir in orange and lime juices, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat to simmer for 10 minutes. After that, take off heat and set aside.
  3. Next, place rice in a fine-mesh sieve and rinse under cool running water until water runs nearly clear. In a medium saucepan combine rice and 1½ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Once that is done, turn off the heat and let it sit, and cover for 5 more minutes.
  4. In a medium bowl toss together mint, basil, cilantro, and shallot and set aside.
  5. Soon after that, prepare a hot charcoal grill fire, and preheat a gas grill on high heat for 10 minutes with the lid closed. Then, preheat an indoor grill, or heat a grill pan over medium-high heat until hot. 
  6. Cut a few diagonal slashes into both sides of each mackerel, rub all over with oil, and sprinkle with salt and pepper. Oil a paper towel with more rice bran oil and use tongs to rub the paper towel on the grill grate or grill pan. After that, place the fish on the grill or in the grill pan and cook, turning once, until cooked through and lightly charred on both sides, 3-4 minutes per side.
  7. To serve, place a small mound of herb salad and a scoop of Asian Best Riceberry on each plate. Finally, place a grilled mackerel on top of herb salad, and drizzle mojo over fish. Preheat oven to 350℉. Lightly oil a 2-cup broiler-proof dish with cooking spray or oil.