Pan Fried Mackerel With Orange Salsa Recipes

PAN-FRIED MACKEREL WITH ORANGE SALSA

Steps:

• Rub the fillets on both sides with the paprika and a little salt, then set aside. Mix the orange segments with the shallot, olives, parsley and a good grinding of black pepper.
• Heat the oil in a large frying pan and fry the mackerel on both sides for 2-3 mins. Serve with the salsa and some new potatoes and green beans, if you like.

PAN-SEARED MACKEREL WITH SWEET PEPPERS AND THYME

Steps:

• Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.
• Set a large skillet over medium heat and add 5 tablespoons oil. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes. Add garlic, stirring gently, and cook for 2 minutes more. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.
• Wipe the skillet with a paper towel, add remaining oil, and set over high heat. When oil is hot, add mackerel in one layer, skin side down. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Add fillets to platter and spoon vegetables on top of fish.

MACKEREL WITH ORANGE AND AVOCADO SALSA

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.