INGREDIENTS

Mackerel:
18 ounces mackerel fillet, Boston or Sierra
1 cup basil leaves
¾ cup parsley leaves
2 cloves garlic
1 cup panko bread crumbs
¾ cup extra virgin olive oil
Zest of 1 lemon
Salt
Pepper

Pickled Shallots:
½ cup Champagne vinegar
¼ cup water
¼ cup sugar
1 teaspoon coriander seed
10 black peppercorns
1 inch ginger, peeled and sliced
¼ teaspoon chili flakes
6 shallots, thinly sliced

Aioli:
¼ cup mayonnaise
1 clove garlic, minced
2 tablespoons fresh lemon juice

To Assemble and Serve:
1½ cups baby arugula
18 baby beets, roasted, peeled, and cut in half
6 tablespoons extra virgin olive oil
Salt
Black pepper

METHOD

For the Mackerel: 
Cut the mackerel into six equal pieces. Put the basil, parsley and garlic in the bowl of a food processor and pulse until roughly chopped. Add the panko and pulse until a fine green crumb forms. Add the oil and lemon zest; season with salt and pepper. Coat each mackerel piece liberally with the herb rub, making sure it forms a crust on the fish, and reserve for at least 1 hour.

For the Pickled Shallots:  
Bring the Champagne vinegar, water, sugar, coriander seeds, peppercorns, ginger, and chili flakes to a simmer and cook for 10 minutes. Pour the mixture over the sliced shallots; set aside until it comes to room temperature and refrigerate.

For the Aioli:
Combine the mayonnaise, garlic, and lemon juice and reserve.

To Assemble and Serve:
Put the mackerel on a medium-hot grill and cook until crusty and cooked through, about 2 minutes per side. In a bowl, combine the arugula and beets and toss with the oil, salt and black pepper. Divide between 6 plates. Remove the mackerel from the grill, cut each piece into three, and lay on top of the salad. Place dollops of aioli around the salad and garnish with 6 to 8 pieces of pickled shallots.