MACKEREL WITH ORANGE AND AVOCADO SALSA
Make and share this Mackerel With Orange and Avocado Salsa recipe from Food.com.
Provided by Johnny C.
Categories Oranges
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 602.1, Fat 45.5, SaturatedFat 7.9, Cholesterol 78.4, Sodium 165.2, Carbohydrate 28.6, Fiber 11.1, Sugar 12.3, Protein 25.2
MACKEREL WITH ORANGE & HARISSA GLAZE
Make and share this Mackerel With Orange & Harissa Glaze recipe from Food.com.
Provided by Summerwine
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 674, Fat 51.8, SaturatedFat 8, Cholesterol 105, Sodium 137.7, Carbohydrate 21.6, Fiber 4.9, Sugar 1, Protein 33.2
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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