BBQ Spanish Mackerel Cutlets with Garlic Soy Butter烧烤马鲛鱼配蒜香酱油黄油

Thick cutlets grilled hard and fast, melted over with garlic, ginger and soy butter.厚切马鲛鱼大火快烤，化上蒜香酱油黄油。

Ingredients食材

4 Spanish mackerel cutlets, 200-220g each, about 2.5cm thick马鲛鱼圆切 4 块，每块 200-220 克，约 2.5 厘米厚
2 tbsp olive oil橄榄油 2 汤匙
1 tsp salt flakes, plus extra to finish海盐片 1 茶匙，另备少许最后撒
60g butter, softened黄油 60 克，软化
2 cloves garlic, crushed蒜 2 瓣，压成蓉
1 tsp finely grated ginger姜蓉 1 茶匙
1 tbsp light soy sauce生抽 1 汤匙
1 lime, halved青柠 1 个，对半切
1 tsp toasted sesame seeds熟白芝麻 1 茶匙

1Mash the softened butter with the garlic, ginger and soy sauce and leave it at room temperature.软化的黄油和蒜蓉、姜蓉、生抽拌匀，室温放着备用。
2Brush the cutlets all over with olive oil, salt both sides and let them sit for 10 minutes.鱼块全身刷橄榄油，两面撒盐，静置 10 分钟。
3Heat a BBQ plate or grill to high and oil the bars well so the fish releases cleanly.烤盘或烤架烧到很热，铁架上刷足油，鱼才不会粘。
4Grill the cutlets 3-4 minutes on the first side without moving them - they will lift away by themselves when ready.鱼块先烤 3-4 分钟不要翻动，烤到位它自己就会脱离烤架。
5Turn once and grill 2-3 minutes more, then stand them on the skin edge for 30 seconds a side to crisp the rim.翻面再烤 2-3 分钟，然后把鱼皮那一圈立起来各烤 30 秒，边缘更香脆。
6Rest on a warm plate for 3 minutes.移到温热的盘子里静置 3 分钟。
7Dot the soy butter over the hot fish so it melts down, squeeze over the lime and finish with sesame seeds and salt flakes.趁热放上酱油黄油让它融化，挤上青柠汁，撒芝麻和海盐片。

Madam's tip太太小贴士

Spanish mackerel is best left slightly pink at the bone - cooked all the way through it turns dry and chalky.马鲛鱼靠骨头处留一点点粉红最好吃，全熟就发柴发粉。