Grilled Mackerel with Citrus Sauce and Sautéed Radicchio

For the fish:

• 2 fresh mackerels (about 10–14 oz each) (300–400 g each), cleaned and gutted

• 2 teaspoons extra virgin olive oil (10 g)

• ¼ teaspoon salt (1 g)

• A pinch of black pepper (0.1 g)

For the citrus sauce:

• Juice and zest of 1 orange

• Juice and zest of 1 lemon

• Juice and zest of 1 grapefruit

• 1 tablespoon honey (20 g)

• 2 teaspoons mustard (10 g)

• 1 teaspoon salt (5 g)

• A pinch of black pepper (0.1 g)

• 1 tablespoon fresh chopped parsley (3 g)

• 1 teaspoon cornstarch (5 g)

For the sautéed radicchio:

• 2 heads of radicchio (about 10.5 oz total), cut into 1-inch wedges (300 g)

• 2 teaspoons extra virgin olive oil (10 g)

• ½ teaspoon salt (2 g)

• A pinch of black pepper (0.1 g)

• 1 teaspoon balsamic vinegar (5 g)

• Prepare the radicchio:
  Wash and cut the radicchio into 1-inch wedges. Heat the olive oil in a pan over medium heat. Sauté the wedges until caramelized on both sides. Season with salt and pepper, then add balsamic vinegar in the last minutes of cooking. Remove from heat and set aside.

• Make the citrus sauce:
  In a bowl, mix the juice and zest of orange, lemon, and grapefruit with honey, mustard, salt, and pepper. Thicken by whisking in cornstarch until smooth. Set aside.

• Grill the mackerel:
  Preheat a grill (or grill pan) to medium-high. Season the fish with olive oil and salt. Grill for about 4–5 minutes per side, or until the flesh is opaque and flakes easily with a fork. (Tip: use parchment paper on a cast iron grill to keep the skin intact.)

• Plate and serve:
  Arrange the sautéed radicchio on a serving platter. Place the grilled mackerel on top and drizzle with the citrus sauce.