PAN-SEARED MACKEREL WITH SWEET PEPPERS AND THYME
Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It's traditionally prepared by pickling the fillets in vinegar, but I've never quite cottoned to its biting flavor. To me, it overwhelms the delicacy of a good fresh piece of fish. At home, I sprinkled the fish fillets with salt, pepper and some sweet paprika. Then I let them sit while I slowly stewed the leeks, carrots and peppers with some garlic and thyme. I seared the fish until lightly browned but still very moist inside. When people say they don't like mackerel because it's too strong and dry, it's usually because the fish has been overcooked. But when cooked right, until just flaky in the center, the flesh is mild and almost buttery.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.
- Set a large skillet over medium heat and add 5 tablespoons oil. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes. Add garlic, stirring gently, and cook for 2 minutes more. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.
- Wipe the skillet with a paper towel, add remaining oil, and set over high heat. When oil is hot, add mackerel in one layer, skin side down. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Add fillets to platter and spoon vegetables on top of fish.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 30 grams, Carbohydrate 16 grams, Fat 40 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 397 milligrams, Sugar 4 grams
BONELESS MACKEREL FILLETS WITH CRACKED PEPPER
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Lay fillets over cracked pepper, skin side up, to coat them on one side only. Add salt. Pat in the remaining peppercorns with your hands.
- Core and devein the red and green peppers, and slice them into thin strips.
- Warm the olive oil in a skillet over medium heat, and add the onions and garlic. Cook until wilted. Add the red and green peppers and continue cooking, stirring occasionally, until the onions start to brown lightly. Add the tomatoes, thyme, bay leaf and salt. Cook, stirring, for about 7 minutes. Do not overcook. Remove the thyme and bay leaf. Check for seasoning, and keep warm.
- Heat the corn oil in a non-stick skillet large enough to hold the fillets in one layer. When the oil is hot, add the fillets, skin side up, for about 3 minutes or until lightly browned. Turn them, and continue cooking for about 3 minutes more. Tilt the pan, and baste the fillets occasionally as they cook.
- Divide the pepper and tomato salsa among the plates. Place the fillets on top and sprinkle with basil.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 32 grams, Carbohydrate 14 grams, Fat 45 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 9 grams, Sodium 978 milligrams, Sugar 6 grams, TransFat 0 grams
BROILED MACKEREL FILLETS WITH TOMATO-CAPER SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler to high.
- Place the mackerel fillets on a flat dish and sprinkle them with salt and pepper. Brush the fillets with 2 tablespoons of the olive oil and sprinkle the thyme evenly over the fillets. Set aside.
- Place the tomatoes in boiling water for about 10 seconds. Drain and pull away the skin. Cut away the core and discard. Cut the tomatoes crosswise and then cut into small cubes. Set aside.
- Heat the remaining oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until wilted. Add the garlic, turmeric, capers, lemon juice and rind, tomatoes, cayenne, salt and pepper. Cook, stirring, 3 minutes. Set aside and keep warm.
- Place the mackerel fillets skin side up under the broiler and cook about 3 minutes. Carefully flip the fillets and cook another 3 to 4 minutes until the fish is cooked through.
- Transfer the fillets to a warm serving plate and spoon equal portions of the tomato-caper sauce over them. Sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 26 grams, Carbohydrate 8 grams, Fat 38 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 8 grams, Sodium 677 milligrams, Sugar 2 grams, TransFat 0 grams
PAN-FRIED MACKEREL FILLETS WITH BEETROOT & FENNEL
Mackerel fillets contain beneficial fats, are quick to cook, and really complement this earthy and vibrant salad with a yogurt dressing
Provided by Justine Pattison
Time 13m
Number Of Ingredients 9
Steps:
- Put one of the mackerel fillets on a board and cut a 'V' down the centre, either side of the pin bones, to create two smaller fillets, then remove the bones. Repeat with the other fillet. Rub with the oil and season with plenty of ground black pepper. Set aside.
- Put the fennel in a bowl with the beetroot, cucumber and apple. Drizzle over the lemon juice, add the yogurt and mix well. Roughly chop the dill, putting aside a few fronds to garnish, and scatter over the salad, then season with ground black pepper and toss together lightly. Set aside.
- Put a large non-stick frying pan over a medium-high heat. When hot, add the fish, skin-side down, and cook for 2 1/2 mins. Flip the fish over and cook for 30 secs on the other side.
- Put the fillets on top of the salad and serve with the dill fronds and lemon wedges for squeezing over.
Nutrition Facts : Calories 397 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
GRILLED MACKEREL FILLETS
Enjoy grilled mackerel fillets in a punchy soy, honey, ginger and sake marinade. The spicy leaves in the salad pair beautifully with the oily fish
Provided by Clare Hargreaves
Categories Lunch, Starter
Time 15m
Number Of Ingredients 13
Steps:
- Mix all the marinade ingredients, then pour over the fish. Set aside for 20 mins.
- For the salad, combine the sesame oil, lime juice, soy, honey and sweet chilli to make a dressing, then toss with the leaves.
- Grill the marinated mackerel under a hot grill for 5 mins, basting two or three times with any excess marinade, until the flesh begins to flake. Slice and serve with the dressed salad leaves.
Nutrition Facts : Calories 610 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 5.5 milligram of sodium
PEPPERED MACKEREL & POTATO BAKE
A comforting and rich supper dish of smoked fish with potatoes and cream - serve with crisp green salad leaves
Provided by Thane Prince
Categories Supper
Time 1h45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Boil the potatoes in their skins for 12-15 minutes until nearly cooked through. Drain and slice into thin discs. Heat the oil in a large frying pan and cook the onion until soft and golden. Gently toss the potatoes and onion together and season with salt to taste.
- Put half the mixture in a shallow 1.4 litre ovenproof dish. Remove the skin and any bones from the mackerel, flake the fish and spread it out over the potatoes. Top with the remaining potatoes and pour over the cream.
- Cover with foil and bake for 30 minutes, then uncover and bake for a further 20-25 minutes, until the topping is a lovely golden brown.
Nutrition Facts : Calories 737 calories, Fat 60 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.31 milligram of sodium
More about "boneless mackerel fillets with cracked pepper recipes"
HOW TO PAN-FRY MACKEREL FILLETS - GREAT BRITISH CHEFS
From greatbritishchefs.com
FRIED MACKEREL IN A SPICY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
BLACK PEPPER-CRUSTED MACKEREL WITH A CELERY SALAD RECIPE
From bbc.co.uk
MACKEREL FILLET RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
SMOKED MACKEREL PATE - QUICK, EASY AND HEALTHY
From tamingtwins.com
BAKED MACKEREL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOW TO FILLET A MACKEREL - GREAT BRITISH CHEFS
From greatbritishchefs.com
MACKEREL WITH JALAPEñO PEPPERS | ROYAL FILLETS | KING OSCAR
From kingoscar.com
GRILLED MACKEREL WITH CAPERS RECIPE - BBC FOOD
From bbc.co.uk
MACKEREL RECIPES - NYT COOKING
From cooking.nytimes.com
NYT COOKING - RED PEPPER RECIPES
From cooking.nytimes.com
PERI-PERI MACKEREL WITH PEPPERS AND TOMATOES - GRANDADS …
From grandadscookbook.co.uk
BONELESS MACKEREL FILLETS WITH CRACKED PEPPER - DINING AND COOKING
From diningandcooking.com
24 EASY AND TASTY MACKEREL PASTA RECIPES BY HOME COOKS
From cookpad.com
GREEN PEPPER RECIPES - NYT COOKING
From cooking.nytimes.com
BONELESS MACKEREL FILLETS WITH CRACKED PEPPER RECIPE
From cooking.nytimes.cf
PEPPERED MACKEREL - FISH RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
You'll also love