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1
Peel the orange with a sharp knife, removing all of the bitter white pith.
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2
Cut between the membranes to release the sections into a bowl.
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3
In a nonreactive saucepan, boil the mirin, lemon juice, lime juice, soy sauce, ginger and coriander seeds over high heat until reduced to 3/4 cup, about 20 minutes.
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4
Add the orange sections and let cool slightly.
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5
Light a charcoal grill or preheat the broiler.
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6
In a small skillet, stir the sesame seeds over low heat until lightly browned, about 1 minute.
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7
Heat the 2 tablespoons olive oil in a large skillet.
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8
Add the garlic and cook over moderately high heat, stirring, until just golden, about 3 minutes.
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9
Add the pea shoots, season with salt and pepper and cook, stirring, until wilted, about 3 minutes.
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10
Cut 3 or 4 shallow slashes in the skin of each mackerel fillet.
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11
Brush the fish lightly with olive oil and season with salt and pepper.
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12
Grill or broil the mackerel for about 2 minutes per side, or until the flesh just begins to flake.
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13
Sprinkle the fish with the toasted sesame seeds.
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14
Mound the pea shoots in the center of 4 plates.
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15
Set the mackerel on the pea shoots and spoon the citrus sauce on top.
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16
Garnish with the cilantro sprigs and serve.
