Pan-seared mackerel over brown rice with pickled radish, cucumber, and a ginger-soy dressing. High in omega-3s.
Cook brown rice according to package directions.
Thinly slice radish and quick-pickle in rice vinegar for 10 minutes.
Slice cucumber into thin rounds.
Season mackerel fillets with salt and pepper.
Pan-sear mackerel skin-side down in olive oil for 3 minutes, flip, cook 2 more minutes.
Whisk soy sauce, ginger, and sesame oil for dressing.
Divide rice between bowls, top with mackerel, pickled radish, and cucumber.
Drizzle with dressing and sprinkle sesame seeds.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.