Boneless Mackerel Fillets With Cracked Pepper Recipes

BONELESS MACKEREL FILLETS WITH CRACKED PEPPER

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.

PAN-SEARED MACKEREL WITH SWEET PEPPERS AND THYME

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.

PAN-FRIED MACKEREL FILLETS WITH BEETROOT & FENNEL

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.

GRILLED MACKEREL FILLETS

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.