Marinated Mackerel Recipes

CHERMOULA-MARINATED MACKEREL

Steps:

• Pound the ingredients for the filling together using a pestle and mortar. Make 3 diagonal incisions along both sides of each mackerel, then push in the filling. Chill for up to 2 hrs before cooking.
• Heat oven to 180C/160C fan/gas 4. For the chermoula, place the garlic, spices, lemon juice, coriander and a pinch of sea salt into a blender. Slowly drizzle in the olive oil, blending.
• Brush the mackerel with a little olive oil on both sides, then place on a hot griddle or frying pan and sear for 2 mins on each side. Carefully transfer to an oven tray and bake for about 10 mins, or until the mackerel is cooked through. Drizzle with some of the chermoula and serve with the Carrot, olive & lemon couscous (recipe, below), lemon wedges and the remaining chermoula on the side.

MARINATED MACKEREL FILLETS

Steps:

• Pour the wine over the raisins in a small bowl and let soak at room temperature while cooking the fish.
• Heat 1/4 cup of the olive oil and the vegetable oil in a large, nonreactive skillet over medium heat until rippling. Meanwhile, season the flesh side of the fillets with salt and pepper, and dredge them in flour to lightly coat both sides.
• When the oil is ready, carefully slide the fillets into the pan. Fry, turning once, until lightly browned and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain.
• Pour off the oil from the skillet. Carefully wipe out the skillet with a wad of paper toweling. Pour in the remaining 1/4 cup olive oil and return the pan to medium heat. Stir in the onion, season lightly with salt and pepper, and cook, stirring occasionally, until wilted, about 4 minutes. Toss the rosemary and bay leaves into the pan and continue cooking until the onion slices are light golden, about 5 minutes.
• Pour in the wine and raisins, the stock, and the vinegar. Bring to a boil, then reduce the heat so the sauce is simmering. Simmer until the onion is translucent but not mushy, about 4 minutes. Stir in the pine nuts and simmer for 10 minutes.
• Lay half the fillets in a baking or serving dish into which they will all fit comfortably. Spoon half the sauce over the fillets in the dish and cover with a second layer of fillets. Spoon the remaining sauce over the second layer of fillets. Let marinate at room temperature for at least 2 hours (up to 6 hours) before serving. Serve at room temperature, spooning some of the sauce over each serving.
• This mackerel will keep well in the refrigerator for 4 to 5 days. Remove the mackerel and let come to room temperature 45 minutes before serving.

JAPANESE BROILED MACKEREL

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.

MARINATED MACKEREL

Steps:

• Place the mackerel fillets in a bowl. Mix together the cordial and chilli add the zest and juice of the lime, brush a little over the mackerel and marinate for 20 mins. Place the remaining marinade in a small saucepan, bring to the boil, reduce heat and simmer until reduced a little and syrupy.
• Cut the sweet potatoes into chunky wedges, par boil for 5 mins, drain and toss in some of the oil. Finish cooking on a barbeque or griddle pan, turning at regular intervals until cooked through.
• Brush the Mackerel with a little oil and cook for approx. 4 mins each side, serve on a bed of the sweet potatoes with the lime and coconut sauce drizzled over, with a rocket and coriander salad.