ROASTED MACKEREL WITH GARLIC AND PAPRIKA
Provided by Gordon Ramsay
Categories Fish Garlic Potato Roast Dinner Seafood Paprika Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400°F.
- 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
- 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
- 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
- 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
- 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.
BAKED MACKEREL IN MUSTARD-SCALLION SAUCE
Provided by Florence Fabricant
Categories main course
Time 1h
Yield 2 servings
Number Of Ingredients 8
Steps:
- Score the mackerel on both sides, making two or three large X's one-half-inch deep with a small sharp knife. Squeeze the half lemon over the fish.
- Combine and stir the remaining ingredients. Coat the mackerel with this mixture and allow to marinate one-half hour. Turn once during the marinating so the cuts in the fish are well coated with the sauce.
- Preheat oven to 375 degrees.
- Place mackerel in a small buttered oval baking dish and bake until the fish is opaque. Serve at once.
CRAB CAKES WITH GRAINY MUSTARD AND SCALLION SAUCES
Because they are made with egg yolks instead of breadcrumbs and are baked rather than fried, these cakes have an especially distinct crab taste. Chef Edward Brown, of Sea Grill in New York City, enhances that flavor wonderfully by serving the cakes alongside two spicy sauces.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees. In a medium bowl, combine crab, mayonnaise, mustard, and egg yolks. Season with Old Bay Seasoning, salt, and cayenne. Using a 3-ounce ice cream scoop, form mixture into 8 equal-size balls. Lightly dredge in Corn Flakes, transfer to a baking sheet, and drizzle with butter. Bake until heated through, 12 to 14 minutes. Serve with mustard and scallion sauces.
BAKED MACKEREL
Mackerel is one of the easiest fish for us to catch here in Maine so I am always on the lookout for a new recipe. This is one I want to try soon. The recipe calls for 2 2-lb mackerel, but we usually catch smaller ones. I think just adjusting the baking time would allow for me to use smaller fish.
Provided by Kim127
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a saucepan over low heat combine all ingredients except for the fish.
- Cook over low heat for about 20 minutes.
- Remove the bay leaf.
- Place fish in a baking dish and pour the sauce over the fish.
- Bake for 30-40 minutes.
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