MACKEREL WITH OLIVES, ALMONDS AND MINT
Unlike other types of mackerel, which can have a strong flavor, Spanish mackerel is very mild and quite tender. It's a bit like salmon in that it's meaty and easy to cook. Here, the fish is roasted in the oven while a buttery, wine pan sauce speckled with olives and toasted sliced almonds is whisked together on top of the stove. Fresh mint adds color and brightness, but use any herbs you like. Basil and parsley are great substitutes.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Place mackerel on a rimmed baking sheet. Drizzle fillets with oil and juice from the lime and sprinkle with salt. Roast for 7 to 10 minutes, until done to taste.
- While the fillets roast, spread out almonds in a large skillet set over medium heat and toast until fragrant and lightly golden, about 3 minutes. Pour almonds onto a plate to cool.
- Add wine to the skillet and let reduce until syrupy, about 3 minutes. Whisk in butter until smooth, then stir in a pinch of salt, pepper and garlic and let heat for 20 seconds to warm the garlic. Remove from heat and stir in olives and almonds.
- Spoon olive sauce over fish, garnish with mint, and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 18 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 735 milligrams, Sugar 1 gram, TransFat 1 gram
MARINATED MACKEREL WITH GREEN OLIVE & CELERY DRESSING
Mackerel is undoubtedly a British superfood but it can leave your kitchen full of pungent aromas. You can avoid this by lightly pickling instead of cooking it, like in this fresh-tasting recipe
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 12
Steps:
- Lay the mackerel fillets, skinside down, in a shallow dish, then sprinkle with the fennel seeds and 1 1/2 tbsp flaky salt, making sure you cover the fish evenly. Cover with cling film and put in the fridge for 1 hr, then remove, wash off the salt and fennel seeds, and pat the fish dry with kitchen paper.
- Return the fish to the shallow dish, skin-side up, pour over the olive oil and scatter over the shallots. Put the sugar, lemon juice and vinegar in a small saucepan and bring to the boil, then pour the hot liquid over the fish. Leave to cool, cover in cling film and put in the fridge to marinate overnight.
- The next day, remove the fish from the fridge 1 hr before serving to bring it to room temperature, then transfer to a serving plate. Stir in the olives, celery and celery leaves. Leave for a few mins, then serve with lemon wedges and a couple of spoonfuls of crème fraîche.
Nutrition Facts : Calories 638 calories, Fat 58 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium
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
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