Mackerel With Date Butter Recipes

JAPANESE BROILED MACKEREL

Japanese Broiled Mackerel image

Japanese marinade sauce gives a lovely taste and texture to broiled mackerel. Yellow tail, tuna or salmon are also good for this recipe. Easy, exotic!

Provided by Jana Marko

Categories World Cuisine Recipes Asian Japanese

Time 28m

Yield 4

Number Of Ingredients 5

Ingredients

4 mackerel fillets
¼ cup soy sauce
¼ cup mirin (Japanese sweet wine)
1 tablespoon white sugar
½ tablespoon grated fresh ginger root

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.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 9.2 g, Cholesterol 53.4 mg, Fat 9 g, Fiber 0.1 g, Protein 23.9 g, SaturatedFat 2.6 g, Sodium 999.7 mg, Sugar 8.1 g

MACKEREL WITH DATE BUTTER

Mackerel with Date Butter image

Sturdy mackerel can hold its own against strong flavors. Here, it's teamed with a sweet-and-savory combination of dates, cherry tomatoes, cilantro, lemon, and spices.

Provided by Martha Stewart

Categories Seafood Recipes

Number Of Ingredients 12

Ingredients

4 tablespoons (1/2 stick) unsalted butter, room temperature
2 tablespoons plus 2 teaspoons date syrup
2 mackerels (about 1 pound each), gutted and cleaned
Kosher salt and freshly ground black pepper
1 pint small cherry tomatoes, halved
1 cup chopped fresh cilantro, plus sprigs for garnish
4 dates, pitted and chopped
1/2 cup extra-virgin olive oil
Zest and juice of 1 lemon, plus 1 lemon cut into thin rounds for garnish
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of red-pepper flakes

Steps:

Preheat oven to 400 degrees. Stir to combine butter and 2 tablespoons date syrup in a small bowl. Brush the exterior of each fish with butter mixture until well coated. Season the cavities and exteriors of each fish with salt and pepper.
Heat a large grill pan over medium-high. Cook fish, turning once, until lightly charred, 2 to 3 minutes per side. Transfer fish to a parchment-lined baking sheet and roast until fish is cooked through, 12 to 15 minutes.
Place tomatoes, chopped cilantro, dates, oil, lemon zest and juice, cumin, paprika, red-pepper flakes, and remaining 2 teaspoons date syrup in a medium bowl. Season with salt and pepper. Mix until thoroughly combined.
To serve, transfer fish to a large platter and top with tomato-cilantro mixture. Garnish with cilantro sprigs and lemon rounds.

MACKEREL WITH DATE, AUBERGINE & PRESERVED LEMON RELISH

Mackerel with date, aubergine & preserved lemon relish image

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

Ingredients

½ tbsp cumin seeds
½ tbsp coriander seeds
8 mackerel fillets
½ lemon, juiced
2 aubergines (about 550g)
2 tbsp olive oil, plus extra for frying
1 small onion, finely chopped
2 plum tomatoes, finely chopped
2 garlic cloves, crushed
1 red chilli, deseeded and chopped
2 tsp ground cumin
½ tsp ground ginger
1 tbsp runny honey
1 preserved lemon, plus 4 tsp juice from the jar
8 dates, stoned and finely chopped
8 mint sprigs, leaves torn
couscous or bulgur wheat and coriander sprigs, to serve (optional)

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

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