Spicy Mackerel Broil Food

SPICED CRUMBED MACKEREL WITH SMOKED PAPRIKA

Steps:

• Preheat oven to 350 degrees. Lightly oil a baking dish large enough to hold the fillets in a single layer. Rinse and dry the mackerel, then lay skin-side down in the baking dish. Season lightly with salt and pepper.
• In a sauté pan over medium heat, pour in 2 tablespoons olive oil. Add the onion and sauté until softened. Remove from heat and add the parsley, garlic and paprika. Season with salt and pepper. Stir in the bread crumbs and 3 tablespoons olive oil.
• Spoon the spiced bread crumbs evenly over the fillets. Bake until the bread crumbs are golden and the fish is opaque and tender, about 20 minutes. Squeeze lemon juice over each fillet, and serve.

SPICY MACKEREL BROIL

Steps:

• Preheat the oven at 400°F.
• Sprinkle white wine over the mackerel and leave it 5 minutes.
• Sprinkle salt, pepper, soy sauce and curry power over the mackerel, and massage to season well. Leave it 15 minutes more.
• Mix bread crumbs, garlic and dried parsley.
• Spread 1 tablespoon of extra virgin olive oil in a bake pan and put half of mixed breadcrumbs in it.
• Place the fish, skin-side down, on the mixed breadcrumbs and cover with the rest of the mixed breadcrumbs.
• Sprinkle another table spoon of extra virgin olive oil over it.
• Broil in the preheated oven for 20 minutes.

SWEET-AND-SPICY BROILED MACKEREL OR OTHER FILLETS

Steps:

• Preheat the broiler; adjust the rack so that it is about 4 inches from the heat source. (These can also be grilled, but you'll need a basket, because they'll stick if grilled directly on the grate.) Combine the go chu jang, soy sauce, mirin, garlic, and sesame oil and rub this mixture all over the fish, but primarily on the flesh side. Place skin side down in a broiling pan, preferably nonstick or lined with lightly oiled foil (you can use more sesame oil for this).
• Broil until the top is brown and bubbly, less than 10 minutes. If the fish is not cooked through (a thin-bladed knife will pierce its thickest part easily), move it to the oven for a couple of minutes or lower the broiling rack a couple of inches. Serve immediately, garnished with the sesame seeds and scallion.

SPICED MACKEREL ON TOAST WITH BEETROOT SALSA

Steps:

• Mix the beetroot, apple, onion, lemon juice, oil, cumin and coriander together, season well, then set aside while you cook the mackerel. Heat the grill to high. Put the fish onto a sheet of foil on the grill rack, sprinkle over the curry powder, drizzle with oil, then season and rub well into the fish.
• Grill for 4-5 mins until the skin is crisp and the fillets are cooked through; you won't need to turn the fish over. Toast the bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Top with the salsa and mackerel, then pour over any pan juices and eat straight away.

SALT-BROILED MACKEREL

Steps:

• Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals. Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet). Let rest for 30 minutes.
• Heat the broiler, with the heat source within 4 inches of the broiling rack. Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes. Rinse the fillets and pat them dry.
• When the pan is hot, put the fillets on the rack, skin side up. Broil, carefully turning once about 3/4 of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes. Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.

SPICY MACKEREL WITH CHILES AND TOMATO

Steps:

• Season fish generously on both sides with kosher salt and freshly ground black pepper; set aside.
• Heat oil in a large frying pan over medium heat. When it shimmers, add onion, jalapenos, garlic, chili powder, and cumin and season with salt and freshly ground black pepper. Cook until vegetables are soft and starting to brown, about 7 minutes. Add tomatoes, season with additional salt, and cook until tomatoes just begin to break down, about 2 minutes more.
• Create 4 spaces in the vegetables, and nestle fish, skin-side up, in the empty spaces. Cook until underside is golden in color, about 5 minutes. Flip fish over, add lime juice, and cook, scraping bottom of pan to incorporate browned bits, until almost all liquid is gone, about 2 minutes more.