Teriyaki mackerel orange and EVO oil

For the dressing: mix the soy sauce, white wine and honey. Add the orange juice and zest and the julienned ginger.

For the mackerel teriyaki: fillet the mackerel and season with salt. Lightly flour on both sides. In a frying pan, brown the mackerel on the skin side with a drizzle of extra virgin olive oil. Turn the mackerel fillet over and continue to brown for a few minutes. When browning is complete, remove the cooking fat and add the seasoning. Allow the liquid to reduce for a few minutes until the desired consistency is achieved. To finish off: in a serving dish, lay the orange mackerel teriyaki on the orange slices and drizzle with extra virgin olive oil.

Source : https://chefincamicia.com/ricetta/teriyaki-di-sgombro-allarancia/