MACKEREL WITH PISTACHIO AND CARDAMOM SALSA
This is a summer starter that works just as well as a main course, served with some herb-filled rice or fried potato slices. Both the cream and the cardamom salsa can be made in advance so you can have this dish on the table in as long as it takes to cook the fish, no longer than five minutes. If you choose to do this, just make sure to add the lime juice to the salsa at the very last minute to prevent the herbs from discoloring.
Provided by Yotam Ottolenghi
Categories dinner, seafood, main course
Time 35m
Yield 4 servings as a starter, or 2 as a main course
Number Of Ingredients 12
Steps:
- Mix about 1/8 teaspoon cardamom with a pinch of salt. Rub on both sides of the fish and set aside until ready to fry.
- Finely grate the ginger and then press the pulp through a sieve or a small strainer (with a bowl underneath): You should get 1 teaspoon of juice. Discard the pulp and set the liquid aside.
- Use a small whisk to whip the heavy cream (double cream) until stiff. Switch to using a spatula and then fold in the sour cream (soured cream), ginger juice and a small pinch of salt so you have a soft cream. Keep in the fridge until ready to use.
- Combine the herbs with pistachios, remaining cardamom, the lime zest and juice, the chile pepper, 2 1/2 tablespoons oil and 1/8 teaspoon salt. Set aside.
- When ready to serve, add the remaining 2 tablespoons oil to a large frying pan (nonstick works nicely) and place over high heat. Once very hot, add the mackerel fillets, skin-side down (the skin should sizzle) and fry for 2 minutes. Press the fillets down with a spatula as they cook to prevent the skin from curling up. Once the skin is crisp and golden brown, turn the fillets over and fry for another minute, until golden brown. (You can do this in two batches, if necessary.)
- Transfer the mackerel to 4 individual plates. Spoon a quarter each of the ginger cream and the cardamom salsa next to each fillet and serve hot, with a wedge of lime.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 28 grams, Carbohydrate 8 grams, Fat 41 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 450 milligrams, Sugar 2 grams
MACKEREL WITH ORANGE AND AVOCADO SALSA
Make and share this Mackerel With Orange and Avocado Salsa recipe from Food.com.
Provided by Johnny C.
Categories Oranges
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- For the fillets:.
- Mix 1 tbspoon of olive oil with 1 tbspoon of lemon juice, sweet paprika, cumin, basil, salt and pepper(to taste) and rub the fillets (on the meaty side not on the skin).
- Heat 1 tbspoon of olive oil in a non stick pan over medium to high heat and fry the fillets both sides, about 1.1 and half minutes each side (to get it perfect, watch when the fillets are turning white at least half of their thickness before you flip them over).
- For the greek yogurt sauce:.
- Mix the yogurt with the crushed garlic, chilli flakes, sugar, salt and pepper (to taste), lime or lemon zest, juice from half lemon or lime (add juice to your taste, keep in mind that the sauce must be sour and a bit sweet with a kick of hotness from the chilli flakes).
- For the fresh orange salsa :.
- Peel the oranges (and each slice separatley) and chop them roughly, chop the onion, avocado, parsley or coriander and the olives. Add them all into a bowl, add the poppy seeds, a bit of lime or lemon juice, 1 teaspoon of olive oil (optional) and mix them all togheter.
- Serve hot with lime or lemon slices.
Nutrition Facts : Calories 602.1, Fat 45.5, SaturatedFat 7.9, Cholesterol 78.4, Sodium 165.2, Carbohydrate 28.6, Fiber 11.1, Sugar 12.3, Protein 25.2
SPICED MACKEREL ON TOAST WITH BEETROOT SALSA
A tin of fish in the cupboard can make an easy supper or lunch. This dish is perfect for a speedy weekend lunch for friends
Provided by Good Food team
Categories Afternoon tea, Lunch, Main course, Snack, Supper
Time 15m
Number Of Ingredients 10
Steps:
- Mix the beetroot, apple, onion, lemon juice, oil, cumin and coriander together, season well, then set aside while you cook the mackerel. Heat the grill to high. Put the fish onto a sheet of foil on the grill rack, sprinkle over the curry powder, drizzle with oil, then season and rub well into the fish.
- Grill for 4-5 mins until the skin is crisp and the fillets are cooked through; you won't need to turn the fish over. Toast the bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Top with the salsa and mackerel, then pour over any pan juices and eat straight away.
Nutrition Facts : Calories 471 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.97 milligram of sodium
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