WHOLE GRILLED MACKEREL
Mackerel is underappreciated but overwhelmingly delicious when it's fresh. Buy whole mackerel,then stuff it with sprigs ofthyme and slices of lemon,and crisp it on the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds). Using a sharp knife, make a few slashes in skin on both sides of fish. Open fish like a book. Season inside with salt and pepper, and drizzle with oil. Thinly slice 1 lemon; arrange lemon and thyme sprigs over 1 side of fish. Close fish, and rub oil all over skin.
- Grill fish until skin is charred on 1 side, about 10 minutes. Carefully turn fish; cover, and cook until flesh inside is opaque, 10 to 12 minutes. Transfer fish to a platter, and open like a book. Drizzle with oil and juice from remaining lemon.
GRILLED HARISSA CHICKEN BREASTS WITH HERBED COUSCOUS
I think we are all searching for that perfect dish that's flavorful but still virtuous. This is that dish. The flavors of North Africa might sound far away but the blend of spices, like cinnamon and cumin, are familiar. It's a lot like Asian food with balancing the 5 flavors of hot, sour, salty, sweet and savory. You can also grill the chicken indoors, bake it or even air-fry it. The herbed couscous can live on its own and be the perfect accompaniment to any dish!
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
- Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
- When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
- Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
- Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
- Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
- Heat the butter in a lidded medium saucepan over medium-high heat.
- Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
- Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.
VEGETABLE COUSCOUS WITH HARISSA
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 35
Steps:
- Heat 1/4 cup olive oil in a medium skillet until moderately hot but not smoking. Add mushrooms and cook, stirring until softened and just beginning to brown. Remove from heat and set aside.
- Heat remaining 1/4 cup olive oil in a large heavy pan until moderately hot, but not smoking. Add next seven ingredients. Stir in 1 tablespoon Ras El Hanout. Cook, covered over medium heat until partially cooked, about 10 minutes. Stir in 3 cups of vegetable stock.
- Continue cooking until the vegetables are tender but not over-done, 20 to 30 minutes. During the last 10 minutes of the cooking, stir in the reserved portobello mushrooms and the chickpeas. Season with salt and pepper to taste. Cover to keep warm.
- Rinse couscous in a sieve, add 2 tablespoons Ras el Hanout and salt, to taste. Let stand for 20 minutes, then separate the grains with your fingers.
- Bring remaining 2 cups of vegetable stock to a simmer. Add couscous and cook over medium heat to steam and heat through.
- To serve, mound couscous in the center of platter and surround with the vegetables. Garnish with mint leaves.
- Mix together thoroughly.
- In a small dry skillet over medium heat, toast caraway, coriander and cumin seeds until very aromatic, about 2 to 3 minutes. Shake the pan often to prevent burning. Remove from heat and let cool to room temperature. Grind to a fine powder in a spice grinder, coffee grinder, blender or with a mortar and pestle. Add garlic and salt and grind again until smooth. Add sweet paprika, red pepper flakes, mint leaves and olive oil and grind until the ingredients are well combined. The paste will be very thick and dry. Transfer paste to a small jar and cover with olive oil. Refrigerate for up to 6 months.
GRILLED MACKEREL WITH HARISSA & CORIANDER COUSCOUS
Oil-rich mackerel is full of omega-3 and is an environmentally aware way to enjoy fish
Provided by CJ Jackson
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Brush each fillet 2-3 times with a little of the olive oil and rub with the lime zest. Season and sprinkle with half the lime juice then marinate for 5 mins.
- Heat the remaining olive oil in a large pan. Add half the onions and harissa, and stir over a medium heat for 2-3 mins. Stir in the couscous and toss to coat with the harissa. Add the hot stock, cover and remove from the heat. Stand for 5 mins, fluff with a fork and stir in the remaining spring onions, coriander, lime juice and some seasoning. Heat the grill.
- Grill the mackerel for 3-4 mins on each side or until the flesh is opaque. Divide the couscous between 4 plates and slide a fillet on top. Serve with lime wedges.
Nutrition Facts : Calories 502 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.65 milligram of sodium
GRILLED MACKEREL WITH TOASTED GARLIC BUTTER
Steps:
- Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
- In a small saucepan, melt the butter and add the smashed garlic.
- Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons).
- Squeeze 1/2 of a lime over each fillet and serve immediately.
MACKEREL WITH ORANGE & HARISSA GLAZE
The distinct taste of this oily-textured fish works brilliantly with Asian flavours, including garlic, spices, ginger and soy sauce
Provided by CJ Jackson
Categories Lunch, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.
- Put 1 tbsp of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together. Heat a frying pan with remaining olive oil until very hot. Fry the fish fillets for 5 mins, first on the skin side, then on the flesh side.
- When the fish is nearly cooked - it should look firm - pour over the orange and harissa glaze, bring to the boil and allow the liquid to bubble until sticky. Sprinkle over the pine nuts and coriander.
Nutrition Facts : Calories 671 calories, Fat 53 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.29 milligram of sodium
More about "grilled mackerel with harissa coriander couscous food"
THOMASINA MIERS' RECIPE FOR HARISSA-GRILLED …
From theguardian.com
Estimated Reading Time 3 mins
GRILLED HARISSA CHICKEN - THE MEDITERRANEAN DISH
From themediterraneandish.com
10 BEST GRILLED MACKEREL RECIPES | YUMMLY
From yummly.com
WHOLE GRILLED MACKEREL - IMMACULATE BITES
From africanbites.com
MACKEREL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GRILLED MACKEREL WITH HARISSA & CORIANDER COUSCOUS RECIPE
From thecookbook.pk
10 BEST GRILLED MACKEREL RECIPES | YUMMLY
From yummly.co.uk
GRILLED MACKEREL WITH HARISSA, CORIANDER COUSCOUS.STYLE RUSTIC
From dreamstime.com
HARISSA-SPICED MACKEREL WITH CUMIN POTATO HASH - TESCO REAL FOOD
From realfood.tesco.com
GRILLED MOROCCAN CHICKEN WITH CURRIED COUSCOUS - BON APPéTIT
From bonappetit.com
BBC GOOD FOOD - GRILLED MACKEREL WITH HARISSA & CORIANDER COUSCOUS ...
From myfitnesspal.com
SUNDAY RECIPE: GRILLED MACKEREL WITH HARISSA & CORIANDER …
From newtimes.co.rw
GRILLED MACKEREL WITH HARISSA AND CORIANDER COUSCOUS RECIPE | EAT …
From eatyourbooks.com
GRILLED MACKEREL WITH RAISIN AND HERB COUSCOUS - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SUNDAY RECIPE: GRILLED MACKEREL WITH HARISSA & CORIANDER …
From newtimes.co.rw
8 RECIPES THAT PROVE HARISSA PASTE BELONGS IN ALL YOUR MEALS
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love