Boneless Mackerel Fillets With Cracked Pepper Food

FRIED MACKEREL IN A SPICY SAUCE

Steps:

• Put the onion, tomatoes, cumin, coriander, one tablespoon of the oil and a large pinch of salt and pepper into a food processor and blitz until smooth. Transfer the tomato mixture to a saucepan, place over a medium heat and cook for 6 minutes, stirring frequently, until the sauce is slightly reduced. Set aside.
• Heat the remaining oil in a large non-stick frying pan over a medium-high heat. Season the mackerel fillets on both sides with salt and pepper and add the fish to the pan, skin-side down (you may need to do this in batches). Fry for 3 minutes, without moving the fillets, until the skin is crispy and golden brown. Flip over and cook for another 1-2 minutes, or until the fish is just cooked through. Add the lemon juice and allow it to sizzle for a few seconds.
• Transfer the fillets to warmed plates, spoon the spicy sauce over the fish and serve immediately.

PAN-SEARED MACKEREL WITH SWEET PEPPERS AND THYME

Steps:

• Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.
• Set a large skillet over medium heat and add 5 tablespoons oil. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes. Add garlic, stirring gently, and cook for 2 minutes more. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.
• Wipe the skillet with a paper towel, add remaining oil, and set over high heat. When oil is hot, add mackerel in one layer, skin side down. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Add fillets to platter and spoon vegetables on top of fish.

BONELESS MACKEREL FILLETS WITH CRACKED PEPPER

Steps:

• Lay fillets over cracked pepper, skin side up, to coat them on one side only. Add salt. Pat in the remaining peppercorns with your hands.
• Core and devein the red and green peppers, and slice them into thin strips.
• Warm the olive oil in a skillet over medium heat, and add the onions and garlic. Cook until wilted. Add the red and green peppers and continue cooking, stirring occasionally, until the onions start to brown lightly. Add the tomatoes, thyme, bay leaf and salt. Cook, stirring, for about 7 minutes. Do not overcook. Remove the thyme and bay leaf. Check for seasoning, and keep warm.
• Heat the corn oil in a non-stick skillet large enough to hold the fillets in one layer. When the oil is hot, add the fillets, skin side up, for about 3 minutes or until lightly browned. Turn them, and continue cooking for about 3 minutes more. Tilt the pan, and baste the fillets occasionally as they cook.
• Divide the pepper and tomato salsa among the plates. Place the fillets on top and sprinkle with basil.

GRILLED MACKEREL FILLETS

Steps:

• Mix all the marinade ingredients, then pour over the fish. Set aside for 20 mins.
• For the salad, combine the sesame oil, lime juice, soy, honey and sweet chilli to make a dressing, then toss with the leaves.
• Grill the marinated mackerel under a hot grill for 5 mins, basting two or three times with any excess marinade, until the flesh begins to flake. Slice and serve with the dressed salad leaves.

PAN-FRIED MACKEREL WITH ORANGE SALSA

Steps:

• Rub the fillets on both sides with the paprika and a little salt, then set aside. Mix the orange segments with the shallot, olives, parsley and a good grinding of black pepper.
• Heat the oil in a large frying pan and fry the mackerel on both sides for 2-3 mins. Serve with the salsa and some new potatoes and green beans, if you like.

BROILED MACKEREL FILLETS WITH TOMATO-CAPER SAUCE

Steps:

• Preheat the broiler to high.
• Place the mackerel fillets on a flat dish and sprinkle them with salt and pepper. Brush the fillets with 2 tablespoons of the olive oil and sprinkle the thyme evenly over the fillets. Set aside.
• Place the tomatoes in boiling water for about 10 seconds. Drain and pull away the skin. Cut away the core and discard. Cut the tomatoes crosswise and then cut into small cubes. Set aside.
• Heat the remaining oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until wilted. Add the garlic, turmeric, capers, lemon juice and rind, tomatoes, cayenne, salt and pepper. Cook, stirring, 3 minutes. Set aside and keep warm.
• Place the mackerel fillets skin side up under the broiler and cook about 3 minutes. Carefully flip the fillets and cook another 3 to 4 minutes until the fish is cooked through.
• Transfer the fillets to a warm serving plate and spoon equal portions of the tomato-caper sauce over them. Sprinkle with parsley and serve immediately.