Mackerel With Orange And Avocado Salsa Food

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.

MACKEREL WITH ORANGE AND AVOCADO SALSA

Steps:

• For the fillets:.
• Mix 1 tbspoon of olive oil with 1 tbspoon of lemon juice, sweet paprika, cumin, basil, salt and pepper(to taste) and rub the fillets (on the meaty side not on the skin).
• Heat 1 tbspoon of olive oil in a non stick pan over medium to high heat and fry the fillets both sides, about 1.1 and half minutes each side (to get it perfect, watch when the fillets are turning white at least half of their thickness before you flip them over).
• For the greek yogurt sauce:.
• Mix the yogurt with the crushed garlic, chilli flakes, sugar, salt and pepper (to taste), lime or lemon zest, juice from half lemon or lime (add juice to your taste, keep in mind that the sauce must be sour and a bit sweet with a kick of hotness from the chilli flakes).
• For the fresh orange salsa :.
• Peel the oranges (and each slice separatley) and chop them roughly, chop the onion, avocado, parsley or coriander and the olives. Add them all into a bowl, add the poppy seeds, a bit of lime or lemon juice, 1 teaspoon of olive oil (optional) and mix them all togheter.
• Serve hot with lime or lemon slices.

EASY AVOCADO SALSA

Steps:

• Scoop avocado out of skin and dice into 1/4 inch chunks.
• Dice a ripe Roma tomato into 1/4 inch chunks and place into bowl with avocado.
• Blend remaining ingredients into avocado-tomato mixture.
• Serve with chips or use as a garnish on anything from grilled fish to chicken breasts to omelets.
• NOTE: In a pinch I have used 2 tablespoons of my favorite salsa in the place of the tomato when I could not find any truly ripe tomatoes at the store.
• Avocado Trick: If your avocados are not ripe enough, place them in a paper bag to accelerate the ripening process. Trick also works for bananas.

MACKEREL WITH ORANGE & HARISSA GLAZE

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.

GRILLED MACKEREL WITH ORANGE, CHILLI & WATERCRESS SALAD

Steps:

• Finely crush the peppercorns and coriander seeds together using a pestle and mortar. Grate the zest from half an orange and mix into the pepper mixture with half the chopped chilli. Lightly slash the skin of the mackerel and press the zesty, peppery mixture onto the fish. Heat the grill.
• For the salad, segment the oranges. First slice the top and bottom off each orange, then cut away the peel and any white pith using a small, sharp knife. Holding each orange over a bowl to catch all the juice, cut down either side of each segment to release it, then squeeze the shells to release any extra juice. Measure 4 tbsp of this juice into a small bowl and mix with the mustard, honey and remaining chilli.
• Grill the mackerel, skin-side up, for 4 mins or until crisp and cooked through. Meanwhile, divide the salad leaves between 4 plates and scatter with the orange segments and sliced shallot. Drizzle with the chilli orange dressing and top with the grilled mackerel.

SPRING MACKEREL WITH SOUR GRAPES AND SAFFRON SALSA

Steps:

• First make the salsa -- combine the onion, garlic, pepper, vinegar and a little salt in a bowl and marinate for the time it takes to prepare the fish.
• Dry roast the saffron threads until they barely darken (don't let them burn).
• Crush the saffron and add it to the marinating salsa in the bowl.
• Mix in the olive oil and the grapes.
• Now for the fish -- rinse and clean the fish.
• Salt both sides and the cavity.
• Dredge through the cornmeal, making sure to get a thorough coating.
• Heat up 1-2 Tbsp oil in the frying pan, then pan fry each fish for 4-6 minutes per side, turning gently to leave the cornmeal coating intact.
• Plate the fish, with the salsa along the side or passed separately.

MARINATED GRILLED PORK CHOPS WITH ORANGE SALSA

Steps:

• Mix together oil, juices, garlic, salt, pepper and thyme.
• Place pork in large resealable plastic food storage bag.
• Seal bag and shake to evenly distribute marinade.
• Refrigerate up to 4 hours.
• To make salsa, combine oranges, cucumber, onion and parsley in a small bowl; toss lightly, adding salt to taste.
• Cover and refrigerate 1 hour before serving.
• Remove pork from marinade and discard marinade.
• Grill or broil pork 8 minutes on each side or until pork is no longer pink in center. Serve with salsa.

MACKEREL WITH ORANGE & HARISSA GLAZE

Steps:

• Sift flour with smoked paprika and seasoning.
• Roll the mackerel fillets in the sifted flour mixture. Shake off excess flour and set the fish aside in a single layer.
• To make the glaze; put 1 tablespoon of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together.
• Heat remaining olive oil in a frying pan with until very hot. Fry the fish fillets for 5 minutes 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.

ORANGE-AVOCADO SALSA

Steps:

• In a medium bowl, whisk lime juice and honey until combined. Season with salt and pepper; set aside.
• Slice off both ends of each orange. Following the curve of the fruit, slice away peel and white pith. Cut oranges into quarters lengthwise; slice sections crosswise into 1/4-inch thick pieces. Transfer to bowl along with onion and avocado; toss gently to coat with dressing. Spoon over chicken breasts (or fish or roasted pork). Serve immediately.