Maple Soy Glazed Mackerel Fillets With Avocado Recipes

MAPLE-SOY-GLAZED MACKEREL FILLETS WITH AVOCADO

Steps:

• Briskly simmer vinegar, soy sauce, Sherry, and maple syrup in a 9- to 10-inch heavy skillet over moderately low heat until reduced to about 1/3 cup, 20 to 25 minutes. Keep warm.
• Prepare avocado while sauce reduces:
• Quarter avocado lengthwise, then pit and peel. Cut lengthwise into 1/2-inch-thick slices, then gently toss together with lemon juice, oil, salt, and pepper in a small bowl.
• Glaze and bake fish:
• Preheat broiler. Line a large (15- by 10-inch) shallow baking pan with foil. 3Reserve about one fourth of glaze in a small bowl.
• Arrange fillets, skin sides down, in 1 layer in baking pan. Spoon about one third of remaining glaze over fillet, then spread with back of spoon to coat evenly.
• Broil fish 5 to 6 inches from heat, without turning, 2 minutes. Remove pan from broiler and coat with another layer of glaze, then broil 2 minutes more. Remove fillets from broiler and apply a third coat of glaze, then broil 1 minute more (for a total of 5 minutes). Remove from broiler and, with a clean spoon, apply reserved glaze. (Reserved glaze will not have touched uncooked fish.)
• Divide avocado salad among 4 plates, then serve fish alongside it.

GRILLED MACKEREL WITH SWEET SOY GLAZE

Steps:

• Score the mackerel fillets a couple of times on the skin, then lay them in a shallow dish. Sprinkle with the lime zest and juice, and leave to marinate for 5-10 mins.
• Place all of the sauce ingredients in a small pan with a splash of water and gradually bring to a simmer. Cook for 5 mins to thicken slightly, then remove from the heat and set aside.
• Turn the grill to its highest setting and place the mackerel on a greased baking tray, skin side up. Sprinkle the fillets with the olive oil and some sea salt, then grill for 5 mins until the flesh is opaque and cooked through.
• Divide bok choi between plates, lay 2 mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime.

MAPLE-SOY GLAZED SALMON

Steps:

• Soak the cedar plank in water for 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats.
• Season the salmon fillet with salt and pepper, and place onto the hot cedar plank skin-side down. Close the lid on the grill, and whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest. Baste the salmon with the glaze, and continue cooking until the salmon flakes easily with a fork, about 10 minutes total. Serve the salmon garnished with chopped fresh chives and lemon wedges.

MAPLE-GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix maple syrup, soy sauce, garlic, dill, garlic salt, and pepper together in a small bowl.
• Place salmon in a shallow baking dish and coat with the maple syrup mixture. Cover dish and marinate salmon in the refrigerator, turning once, about 30 minutes.
• Bake salmon, uncovered, in the preheated oven until fish flakes easily with a fork, about 25 minutes.

MAPLE AND SOY GLAZED SALMON

Steps:

• Preheat oven to 500 degrees.
• Place a piece of parchment paper on a baking sheet. Place the salmon fillet in the center of the parchment. Sprinkle both sides of the fish with salt and pepper to taste.
• Mix the soy sauce, maple syrup, cayenne pepper and garlic together in a small microwavable bowl.
• Place the fish in the preheated oven and cook for about 5 minutes.
• Remove the salmon from the oven and brush with the glaze. Return the fish to the oven and cook for about 5 more minutes or until the fish begins to flake and change color.
• Microwave the rest of the glaze for about 30 seconds. Remove the salmon from the oven and top with the rest of the warmed glaze and serve.

MAPLE SOY GLAZE

Steps:

• Whisk the ingredients together.
• Brush mixture on cooked meat, or it could also be used as a marinade.
• NOTE: Ingredients can be halved as follows: 2 tablespoons maple syrup, 2 tablespoons soy sauce, 1/4 teaspoons crushed red pepper flakes.

ROASTED MACKEREL AND AVOCADO SALAD

Steps:

• Preheat broiler.
• Make several diagonal slashes (1/8 inch deep) in mackerel skin about 1 inch apart. Coat both sides of mackerel with 2 tablespoons oil, then season with 3/4 teaspoon salt (total).
• Broil mackerel, skin side up, in a 4-sided sheet pan about 4 inches from heat until just cooked through and skin is crisp in spots, about 7 minutes.
• Meanwhile, whisk together remaining 1/3 cup oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Reserve 2 tablespoons vinaigrette, then toss radicchio and parsley with remaining vinaigrette.
• Serve salad topped with avocado and mackerel and drizzled with reserved vinaigrette.

MACKEREL FILLETS SIMMERED IN SOY SAUCE

Steps:

• In a 12-inch skillet with a cover, mix together all ingredients except fish, rice and scallions. Add 1/2 cup water. Bring to a boil and simmer over medium heat for about 5 minutes, uncovered.
• Add fish skin-side down and simmer until cooked through, 7 to 10 minutes. (You can hasten cooking a bit by covering pan, but it is not necessary.) Spoon a fillet and some sauce onto a mound of white rice; garnish and serve.