Gochujang Glazed Grilled Mackerel
Ingredients
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1 tablespoon canola oil
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon grated fresh ginger
- 2 whole mackerel (about 1 1/2 pounds each) or 4 whole rainbow trout (about 5 ounces each), cleaned and butterflied, tails left on (see Notes)
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