Mackerel Crudo with Plums

Fresh Spanish mackerel is one of my favorite fish. Aside from its wonderfully meaty texture with a slight oiliness, the flavor is light and mellow when it’s fresh. As a blue fish, it is extremely high in omega-3s, as are anchovies and sardines and all fish in this category. In Ibiza mackerel are plentiful; this preparation from Bottega il Buco is fun and easy. The shiso and horseradish play against the slightly sweet plum to counteract the oily quality of the fish. If you prepare this on a bright summer day, you might be transported to a little Spanish paradise.

Hamachi, also called yellowtail or Japanese amber-jack, is a fish with a buttery texture and mild flavor that makes it a perfect alternative for the mackerel in this preparation.

Serves 4

Zest of 2 limes

½ cup fine sea salt, plus additional for finishing

½ cup sugar

⅓ pound horse mackerel fillet (or hamachi; see headnote)

2 purple or yellow plums

4 tablespoons extra virgin olive oil

½ bunch dill

¼ teaspoon freshly shaved horseradish

Micro shiso leaves, to garnish

1. Mix together the lime zest, salt, and sugar to make a quick cure. Place the mackerel in the mixture, cover completely, and let sit refrigerated for 20 minutes.

2. Meanwhile, slice the plums into ⅛-inch-thick slices.

3. Combine the olive oil and dill in a small saucepan and heat over very low heat for 30 minutes to infuse. Let cool completely.

4. After the mackerel is cured, remove the translucent outer membrane from the skin side of the fish. Rinse the mackerel, pat dry, and cut into ¼-inch slices.

5. To plate, alternate slices of the mackerel and plums (alternating colors if using both purple and yellow). Garnish with the shaved horseradish and shiso. Top with dill-infused olive oil and additional salt to taste.