Broiled Mackerel Fillets With Tomato Caper Sauce Recipes

JAPANESE BROILED MACKEREL

Steps:

• Rinse fillets, and pat dry with paper towels. In a medium bowl, mix together the soy sauce, mirin, sugar and fresh ginger. Place fillets into the marinade, and let stand for at least 20 minutes.
• Preheat your ovens broiler, or an outdoor grill for high heat. Broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice or long white radish slice as a garnish.

BROILED SPANISH MACKEREL

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
• Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
• Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.

BROILED MACKEREL FILLETS WITH TOMATO-CAPER SAUCE

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.

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.

BROILED MAHI-MAHI WITH CAPERS AND FRESH TOMATO SAUCE

Steps:

• Preheat oven broiler to high.
• Place the mahi-mahi fillets in an ovenproof flat dish. Sprinkle with salt and pepper and the thyme and 2 tablespoons of the olive oil. Set aside and cover with plastic wrap. Let stand in a cool place for 15 minutes.
• Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat. Add the shallots and the capers. Cook until wilted. Add the tomatoes, salt, pepper and the garlic. Cook, stirring, for 3 minutes. Add the vinegar, cook briefly and blend well. Remove from the heat and keep warm.
• Place the mahi-mahi fillets under the broiler about 4 inches from the source of heat. Cook about 3 minutes. Carefully flip the fillets and cook for 3 minutes more or until the fish is cooked through. Do not overcook.
• Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them. Sprinkle with basil and serve immediately.

BROILED FISH WITH BUTTERY CAPER SAUCE

Steps:

• Preheat broiler.
• Line baking sheets with fillets.
• Broil 6-inches from heat, about 3 -5 minutes total for thin fillets, about 10 minutes total for fish about 1-inch thick.
• Season with salt and pepper.
• Meanwhile, in small saucepan, melt the butter over low heat.
• Add vinegar and capers. Heat through.
• Remove from the heat. Stir in the parsley.
• Plate the fish.
• Spoon a little sauce over each fillet.