Spicy Grilled Lemongrass Mackerel Recipes

Steps:

• Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
• In a small saucepan, melt the butter and add the smashed garlic.
• Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons).
• Squeeze 1/2 of a lime over each fillet and serve immediately.

Steps:

• Rinse each of the fish steaks under fresh cold water, then pat them dry. Let the fish marinate in the rice wine for 5 to 10 minutes, turning the fish once halfway through.
• Preheat your broiler to the highest setting possible, or if you are grilling outdoors, make sure your coals are burning hot.
• Remove the fish from the marinade, and very lightly salt the flesh on both sides. Salt the surrounding skin a bit more generously. Place the fish on a rack set over a foil-lined tray, or use disposable foil broiling pans for easier cleanup. If you are broiling outdoors, you may wish to lightly oil the rack on which the fish will be laid. Broil the fish for 6 to 7 minutes, or until it is opaque and slightly browned around the edges. Flip the fish with a large metal spatula, and broil for 2 to 3 more minutes, until the fish is just cooked through.
• Cut the lemon into 4 wedges, and serve each piece of fish with one of them. The Japanese typically serve a small mound of grated radish to the side of the fish. Each person then dribbles some soy sauce over the radish and spread this mixture on the fish just before conveying it to the mouth. If you wish to follow suit, drain the grated radish of excess liquid before mounding it on the plates.

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.

Steps:

• Cut the head and tail from the mackerels and cut the body of each one into 3 chunks. Cover the fish pieces with the juice of 1/2 lime and leave them in the refrigerator to marinate for around 30 minutes.
• Cut the tips off of the bananas, and quarter (lengthwise, then crosswise), or cut through their skins down to the edges, north, south, east, and west, and then steep them in a bowl covered with just-boiled water for 15 to 20 minutes.
• Set the mackerel in a medium saucepan, and cover with water. Bring to a boil, then reduce to a simmer, and cook, covered, until completely tender, about 6 to 8 minutes. Lift the fish out from the cooking liquid with a slotted spoon. Remove, and discard the bones and skin, if desired, and break the flesh into good meaty flakes. Sprinkle the chunks with the allspice, the remaining lime juice, and season with salt, and pepper, to taste.
• Remove the skin from the bananas. It isn't easy, and you'll need a small, sharp knife to help you at times, but try to pry it off with your hands. Now put the bananas into a pan with enough water to cover. Add 1 tablespoon oil to the water, and bring to a boil. Cook the bananas, covered, on a rolling boil until tender, around 15 minutes.
• Pour the remaining 2 tablespoons oil into a large skillet over medium heat. Gently fry the onions until softened, then add the tomatoes, garlic, chile, thyme, and season with salt, and pepper, and cook until everything has softened. Add the mackerel, gently stir, and heat through.
• Lift the bananas out of their water with a slotted spoon. You'll notice brown pieces on them. Though most will be in the water, which will also be brown.
• Brush off any brown bits and cut the banana into diagonal slices. Stir the banana into the mackerel and serve sprinkled with the cilantro and accompanied by lime wedges.

Steps:

• Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato and in a saucepan of boiling water blanch 10 seconds. With a slotted spoon transfer tomatoes to ice water to stop cooking. Peel tomatoes and seed and chop. Chop onion.
• In a 1-quart saucepan bring tomatoes, onion, jelly, vinegar, tarragon, red pepper flakes, and salt to a boil over moderately low heat and cook, stirring frequently, until thick, 30 to 40 minutes. Cool jam to room temperature. Jam keeps, covered and chilled, 1 month. Bring jam to room temperature before serving.
• Prepare grill. Season mackerel fillets with salt and pepper and grill, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, 9 to 13 minutes. (Do not turn fish.)
• Serve each fillet topped with 2 tablespoons jam.