MACKEREL WITH DATE, AUBERGINE & PRESERVED LEMON RELISH
Enjoy mackerel fillets with a delicious date, aubergine and preserved lemon relish for a taste of Morocco. Serve with rice, couscous or bulgur wheat
Provided by Esther Clark
Categories Dinner, Fish Course, Main course, Supper
Time 55m
Number Of Ingredients 17
Steps:
- First, make the relish. Cut the stalks off the aubergines, then cut the flesh into 1cm cubes. Heat 1½ tbsp of the oil in a large frying pan and fry the aubergine in batches over a medium heat for 8-10 mins, or until softened and golden. You may need to add more oil. Transfer to a plate and set aside.
- Add another ½ tbsp oil to the pan and fry the onion until softened and golden, about 10 mins. Tip in the tomato and cook for another 10 mins, or until collapsed, then add the garlic, chilli, cumin and ginger, and cook for 2 mins more. Return the aubergine to the pan, add the honey, the juice from the jar of preserved lemons and the dates. Season. Turn the heat down and simmer for about 10 mins, or until thick but not stiff - add a splash of water if you need to. Chop the preserved lemon - pulp as well as skin - discarding any seeds, then add half to the relish. Taste to see if you need more - it should be assertive, sweet and savoury. You may want more honey as well. Leave to cool, then stir in the mint.
- Toast the cumin and coriander seeds in a dry frying pan over a low heat until the seeds start to crackle and jump in the pan. Transfer to a pestle and mortar and crush to a coarse mixture. Add salt and pepper.
- Rub olive oil all over the mackerel fillets, then sprinkle them with the spice mix. Heat a frying pan or griddle pan and, when it's very hot, add the fish fillets, skin-side down. Cook for 2-3 mins. Turn them and cook for 2 mins more. Squeeze lemon juice all over the fillets and serve them with the relish. Serve with bulgur wheat or couscous and coriander, if you like.
Nutrition Facts : Calories 597 calories, Fat 42 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 0.6 milligram of sodium
BLACK OLIVE AND PRESERVED LEMON RELISH
A relish full of gutsy flavours from Diana Henry, perfect with simple grilled chicken or fish. Cooking time is for marinating.
Provided by English_Rose
Categories Citrus
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a bowl.
- Season with black pepper and leave for half an hour to one hour so that the flavours can meld.
Nutrition Facts : Calories 677.1, Fat 70.1, SaturatedFat 9.6, Sodium 1309.5, Carbohydrate 16, Fiber 5.9, Sugar 2.2, Protein 2.4
LEMON GARLIC MACKEREL
Mackerel is a recent discovery for me. I never knew how to cook it but I learned quickly once I discovered how cheap it is and how good it is for you! This is a really simple way to cook it.
Provided by Sackville
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Lay the fillets of fish on a baking tray, which has been covered with foil for easy clean up.
- Sprinkle with salt and leave for 5-10 minutes. This helps give the flesh a firmer texture but you may omit this step if you prefer.
- Meanwhile, preheat the oven grill.
- Mix together the garlic, lemon and some freshly ground black pepper.
- Pour over the mackerel and then put in the oven to grill for about 5 minutes.
- If you have some fresh herbs like parsley to hand you could finely chop them and sprinkle them over the fish at this point.
- Serve with your favourite veggies.
Nutrition Facts : Calories 208.7, Fat 13.9, SaturatedFat 3.3, Cholesterol 70, Sodium 90.3, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 18.7
LEMON RELISH
Serve this relish with grilled meat or fish kebabs. Try replacing some of the lemon with lime or orange segments for a mixed citrus relish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Trim away peel and white pith from lemons. Working over a bowl to catch the juices, slice between sections and membranes of lemon; remove segments whole. Place each segment in bowl as completed. Cut segments in half. Set aside.
- Combine lemon oil and red onion in a medium saute pan. Set over medium-low heat, and cook, stirring, until onions are translucent, about 4 minutes. Add sugar, and cook until sugar melts, about 30 seconds. Set aside, and let cool 5 minutes.
- Transfer onion mixture to a medium bowl. Add lemons, olives, salt, pepper, and cilantro. Mix carefully, trying not to break up lemon sections too much. Let stand at least 30 minutes before serving. Serve chilled or at room temperature.
MACKEREL WITH DATE, AUBERGINE & PRESERVED LEMON RELISH
Enjoy mackerel fillets with a delicious date, aubergine and preserved lemon relish for a taste of Morocco. Serve with rice, couscous or bulgur wheat
Provided by Esther Clark
Categories Dinner, Fish Course, Main course, Supper
Time 55m
Number Of Ingredients 17
Steps:
- First, make the relish. Cut the stalks off the aubergines, then cut the flesh into 1cm cubes. Heat 1½ tbsp of the oil in a large frying pan and fry the aubergine in batches over a medium heat for 8-10 mins, or until softened and golden. You may need to add more oil. Transfer to a plate and set aside.
- Add another ½ tbsp oil to the pan and fry the onion until softened and golden, about 10 mins. Tip in the tomato and cook for another 10 mins, or until collapsed, then add the garlic, chilli, cumin and ginger, and cook for 2 mins more. Return the aubergine to the pan, add the honey, the juice from the jar of preserved lemons and the dates. Season. Turn the heat down and simmer for about 10 mins, or until thick but not stiff - add a splash of water if you need to. Chop the preserved lemon - pulp as well as skin - discarding any seeds, then add half to the relish. Taste to see if you need more - it should be assertive, sweet and savoury. You may want more honey as well. Leave to cool, then stir in the mint.
- Toast the cumin and coriander seeds in a dry frying pan over a low heat until the seeds start to crackle and jump in the pan. Transfer to a pestle and mortar and crush to a coarse mixture. Add salt and pepper.
- Rub olive oil all over the mackerel fillets, then sprinkle them with the spice mix. Heat a frying pan or griddle pan and, when it's very hot, add the fish fillets, skin-side down. Cook for 2-3 mins. Turn them and cook for 2 mins more. Squeeze lemon juice all over the fillets and serve them with the relish. Serve with bulgur wheat or couscous and coriander, if you like.
Nutrition Facts : Calories 597 calories, Fat 42 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 0.6 milligram of sodium
MEYER-LEMON RELISH
With their thin, fragrant skins and low acidity, Meyer lemons are worth the splurge. This relish uses the whole fruit, which gets mellowed out by sauteed sweet fennel and onion. Serve alongside our Juniper-and-Gin Gravlax.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h35m
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Cut lemons lengthwise into eighths; remove seeds. Thinly slice crosswise into pieces (you should have about 1 1/2 cups).
- Heat oil in a large skillet over medium-high until shimmering. Add fennel, onion, fennel seeds, and a large pinch of salt. Reduce heat to medium; cook, stirring occasionally, until mixture is softened and just beginning to turn golden, 10 to 12 minutes. Add lemons, honey, and 1/3 cup water. Increase heat to high and bring to a boil; cook until reduced to a jammy consistency and liquid is almost completely evaporated, 4 to 5 minutes more. Transfer to a bowl; let cool completely. Refrigerate in an airtight container up to 5 days.
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