Mackerel With Onions And Capers Recipes

FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
• Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

MACKEREL WITH ONIONS AND CAPERS

Steps:

• Sprinkle fillets with salt and pepper and set aside.
• Cut onions in half lengthwise. Place each half cut side down on a flat surface and cut onions into very thin slices. There should be about 3 cups.
• Heat one tablespoon of the oil and one tablespoon of the butter in a saucepan. Add onions and cook, stirring fairly often, about 10 minutes or until golden brown. Sprinkle with salt and pepper.
• Add wine and cloves and cover closely. Bring to the boil and let cook over low heat about 20 minutes.
• Meanwhile, put the milk in a flat dish and add salt and pepper. Put the fillets in the milk and turn. Let stand until ready to use.
• Sprinkle the flour on a flat surface. Lift the fillets from the milk, one at a time, and shake off excess milk. Do not pat dry. Dip the fillets in the flour to coat well on both sides. Shake off excess.
• Heat the remaining 1/4 cup of oil in a skillet large enough to hold the fillets in one layer and when it is quite hot add the fillets, skin side up. Cook on one side over moderately high heat 3 minutes. Turn the pieces and cook on the other side about 3 minutes. Tilt the pan and baste the fillets occasionally as they cook.
• Arrange the fillets on a serving dish and spoon an equal portion of the onion mixture over each fillet.
• Heat the remaining 3 tablespoons butter in a skillet and cook, shaking the skillet vigorously around and around until the butter starts to brown and takes on a hazelnut color.
• Add the vinegar and pour the mixture over the onion-topped mackerel. Sprinkle with parsley and capers and serve immediately.

SPANISH MACKEREL WITH ALMOND CAPER BUTTER

Steps:

• In a small sauté pan, dry roast the almonds over low heat for about 3-5 minutes until golden, then remove from heat and let cool.
• Pulse the almonds to a smaller uniform size, almost like coarse sand, in a food processor.
• Place softened butter in a bowl, and whip until pale.
• Chop up the capers to a fine mince and add to the bowl with almonds, fresh parsley and lemon juice.
• Stir with a spatula or spoon to mix thoroughly. Season to taste.
• Roll out a sheet of cling wrap on a flat surface.
• Spoon out some of the butter mixture in a long line. Cover with cling wrap and gently roll into a log about an inch and a half in diameter.
• Secure the ends by tying in a not. Refrigerate for about an hour until firm.
• In a colander, place eggplant slices and toss with salt, about a tablespoon. Let stand for 30 minutes to draw out all the liquids. Drain.
• In a sauté pan, drizzle some olive oil and heat over a medium flame.
• Pan fry the vegetables until evenly toasted on all sides, about 3-5 minutes. let drain over kitchen towels.
• In a sauce pan, add onions and garlic and toss until tender, about 3-5 minutes.
• Add peeled tomatoes and bring to a boil. Lower heat and let simmer for 30-45 minutes stirring occassionally. This slowly brings out the fruit sugars.
• Add the fresh herbs when the tomatoes have reduced by half. Season to taste.
• Ladle the sauce in a small baking pan. Spread evenly.
• Now layer the vegetables in rows.
• Cover with parchment or wax paper and bake in oven 200C for 10-15 minutes.
• Place fillet in a bowl. Drizzle with olive oil and lemon juice. Then season with salt and pepper.
• Heat sauté pan over medium heat. Add a little olive oil.
• Lay fish one side and lower heat. Sear each side for one minute. Fish cooks easily, so keep an eye on how long it is over the fire. A protein food, it tends to get tough the longer it stays over heat.
• Lay the ratatouille neatly in the center of the plate. Add a bit of the tomato sauce.
• Place the seared Tanigue on top of the ratatouille.
• Top with a slice of almond caper butter. You can garnish it with a chive.

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.

SOUSED MACKEREL WITH CRèME FRAîCHE & CAPERS

Steps:

• Put the vinegar, 300ml water, carrot, red onion, allspice berries, peppercorns, cloves, sugar and 1 tsp salt in a pan and bring to the boil. Gently simmer for 10 mins until the carrot is just cooked, then take off the heat and allow to cool slightly.
• Lay the mackerel fillets, flesh-side down, in a shallow dish and pour the sousing liquid on top, allow everything to cool, then cover with cling film and place in the fridge for 24 hrs.
• The following day, drain the mackerel fillets from the liquid and cut into slices. Toast the rye bread, then pile a few mackerel slices on top with a dollop of crème fraîche and a scattering of capers, chopped red onion and chives.

MACKEREL WITH WARM CAULIFLOWER & CAPER SALAD

Steps:

• Heat the grill and bring a pan of water to the boil. Drop the cauliflower into the water, then cook for 4-5 mins until just tender. Zest and juice half the lemon, then mix with the capers, parsley, mint, olive oil and garlic in a salad bowl. When the cauliflower is cooked, drain, then stir into the herby dressing with some seasoning while still hot.
• Put the mackerel on a baking tray, zest the remaining lemon half over it, season, then grill for a couple of mins on each side. Cut the lemon into wedges. Serve alongside the mackerel and cauliflower salad.

BROILED MACKEREL WITH ONION AND PICKLE BUTTER

Steps:

• Preheat broiler. Oil a large shallow baking pan.
• Stir together onions, pickles, mustard, butter, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a small bowl.
• Arrange fish, skin sides down, in baking pan and sprinkle with remaining 1/4 teaspoon salt and 3/4 teaspoon pepper. Spread butter mixture on fish and broil 5 to 6 inches from heat until fish is just cooked through, 4 to 6 minutes.