Grilled Mackerel with Garden Egg Sauce

Oily fish doesn't get much simpler than this — a quick turmeric-and-garlic rub, a hot grill, and a soft garden egg sauce standing in for anything starchy.

Mackerel is naturally rich in the kind of fat found in fatty fish, which pairs here with a sauce built almost entirely from garden eggs — African eggplants that mash down low in carbohydrate and high in fiber. Turmeric shows up in both the fish rub and isn't just decorative; it's used the way many diabetes-friendly recipes lean on it, alongside ginger, as part of a milder-spiced approach to flavor. On its own, this plate stays genuinely low-carb; the recipe suggests unripe plantain, millet, or brown rice only as an optional, portion-controlled side.

Let the fish rest a couple of minutes off the grill before plating, so the juices settle back in before you cut into it.