Active Time

　　20 min

　　Total Time

　　40 min

　　This mackerel, which pairs well with the fennel endive salad , was inspired by our trips to Southeast Asia, where dishes are commonly served with whole sprigs of fresh herbs for diners to pull off the leaves and eat as desired. Incidentally, this means less chopping for the cook. Also, to save time, we minced the ginger and garlic in a mini food processor.

　　

Ingredients

Makes 4 servings

　　4 (8-ounce) mackerel fillets

　　2 tablespoons minced peeled fresh ginger

　　2 tablespoons minced garlic

　　2 tablespoons fresh lime juice

　　1 tablespoon vegetable oil

　　1 1/2 teaspoons salt

　　1 1/2 teaspoons chili powder

　　1 teaspoon turmeric

　　1 cup loosely packed fresh cilantro sprigs

　　Accompaniment: lime wedges

　　

Step 1

Put fillets, skin sides down, in a lightly oiled large shallow baking pan. Stir together ginger, garlic, lime juice, oil, salt, chili powder, and turmeric in a small bowl until combined well, then rub onto mackerel flesh and marinate 10 minutes.

　　

Step 2

Preheat broiler. Broil mackerel 5 to 6 inches from heat, without turning, until cooked through and lightly browned, 7 to 8 minutes. Transfer to plates with 2 spatulas and top with cilantro.