Mackerel With Orange Harissa Glaze Recipes

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MACKEREL WITH ORANGE & HARISSA GLAZE



Mackerel with orange & harissa glaze image

The distinct taste of this oily-textured fish works brilliantly with Asian flavours, including garlic, spices, ginger and soy sauce

Provided by CJ Jackson

Categories     Lunch, Main course, Supper

Time 15m

Number Of Ingredients 8

2 x 300g/10oz mackerel , filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on
2 tbsp plain flour
½ tsp smoked paprika
2 tbsp extra-virgin olive oil
1small orange , grated zest and juice
1-2 tsp harissa paste (to taste, as brands vary)
50g pine nut , toasted
small bunch coriander , very roughly chopped

Steps:

  • Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.
  • Put 1 tbsp of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together. Heat a frying pan with remaining olive oil until very hot. Fry the fish fillets for 5 mins, first on the skin side, then on the flesh side.
  • When the fish is nearly cooked - it should look firm - pour over the orange and harissa glaze, bring to the boil and allow the liquid to bubble until sticky. Sprinkle over the pine nuts and coriander.

Nutrition Facts : Calories 671 calories, Fat 53 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.29 milligram of sodium

MACKEREL WITH ORANGE & HARISSA GLAZE



Mackerel With Orange & Harissa Glaze image

Make and share this Mackerel With Orange & Harissa Glaze recipe from Food.com.

Provided by Summerwine

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

300 g filleted mackerel, skin on (10oz.)
2 tablespoons plain flour
1/2 teaspoon smoked paprika
2 tablespoons extra virgin olive oil
1 small orange, juice and zest of, grated
1 -2 teaspoon harissa (to taste, as brands vary)
50 g pine nuts, toasted (2 oz.)
1 bunch coriander, very roughly chopped

Steps:

  • Sift flour with smoked paprika and seasoning.
  • Roll the mackerel fillets in the sifted flour mixture. Shake off excess flour and set the fish aside in a single layer.
  • To make the glaze; put 1 tablespoon of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together.
  • Heat remaining olive oil in a frying pan with until very hot. Fry the fish fillets for 5 minutes on the skin side, then on the flesh side.
  • When the fish is nearly cooked (it should look firm), pour over the orange and harissa glaze; bring to the boil and allow the liquid to bubble until sticky.
  • Sprinkle over the pine nuts and coriander.

Nutrition Facts : Calories 674, Fat 51.8, SaturatedFat 8, Cholesterol 105, Sodium 137.7, Carbohydrate 21.6, Fiber 4.9, Sugar 1, Protein 33.2

MACKEREL WITH ORANGE & HARISSA GLAZE



Mackerel with orange & harissa glaze image

The distinct taste of this oily-textured fish works brilliantly with Asian flavours, including garlic, spices, ginger and soy sauce

Provided by CJ Jackson

Categories     Lunch, Main course, Supper

Time 15m

Number Of Ingredients 8

2 x 300g/10oz mackerel , filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on
2 tbsp plain flour
½ tsp smoked paprika
2 tbsp extra-virgin olive oil
1small orange , grated zest and juice
1-2 tsp harissa paste (to taste, as brands vary)
50g pine nut , toasted
small bunch coriander , very roughly chopped

Steps:

  • Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.
  • Put 1 tbsp of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together. Heat a frying pan with remaining olive oil until very hot. Fry the fish fillets for 5 mins, first on the skin side, then on the flesh side.
  • When the fish is nearly cooked - it should look firm - pour over the orange and harissa glaze, bring to the boil and allow the liquid to bubble until sticky. Sprinkle over the pine nuts and coriander.

Nutrition Facts : Calories 671 calories, Fat 53 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.29 milligram of sodium

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