Pan Fried Mackerel Recipes
PAN-FRIED WHOLE MACKEREL
The Pan-fried Whole Mackerel recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat 2 tablespoons of the oil in a large frying pan (skillet) and gently cook the garlic until it just starts to brown.
- Add the tomatoes and basil, season with salt and pepper and cook for 2 minutes. Stir in about 1 teaspoon of the lemon juice then remove from the pan and keep warm.
- Wash the mackerel and pat dry with kitchen paper. Rub the remaining lemon juice over the fish, inside and out, and season with salt and pepper.
- Wipe the pan clean with kitchen paper and add the remaining oil. Heat until smoking then add the fish and fry for about 10 minutes, turning carefully from time to time, or until the fish is nicely browned and cooked through.
- Serve the fish with the tomatoes.
PAN-FRIED MACKEREL WITH ORANGE SALSA
Mackerel is not only a sustainable fish, it's also rich in omega-3 and cooks in minutes - great with a citrus sauce
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 21m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 466 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.3 milligram of sodium
PAN-FRIED MACKEREL FILLETS WITH BEETROOT & FENNEL
Mackerel fillets contain beneficial fats, are quick to cook, and really complement this earthy and vibrant salad with a yogurt dressing
Provided by Justine Pattison
Time 13m
Number Of Ingredients 9
Steps:
- Put one of the mackerel fillets on a board and cut a 'V' down the centre, either side of the pin bones, to create two smaller fillets, then remove the bones. Repeat with the other fillet. Rub with the oil and season with plenty of ground black pepper. Set aside.
- Put the fennel in a bowl with the beetroot, cucumber and apple. Drizzle over the lemon juice, add the yogurt and mix well. Roughly chop the dill, putting aside a few fronds to garnish, and scatter over the salad, then season with ground black pepper and toss together lightly. Set aside.
- Put a large non-stick frying pan over a medium-high heat. When hot, add the fish, skin-side down, and cook for 2 1/2 mins. Flip the fish over and cook for 30 secs on the other side.
- Put the fillets on top of the salad and serve with the dill fronds and lemon wedges for squeezing over.
Nutrition Facts : Calories 397 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
PAN-SEARED MACKEREL WITH SWEET PEPPERS AND THYME
Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It's traditionally prepared by pickling the fillets in vinegar, but I've never quite cottoned to its biting flavor. To me, it overwhelms the delicacy of a good fresh piece of fish. At home, I sprinkled the fish fillets with salt, pepper and some sweet paprika. Then I let them sit while I slowly stewed the leeks, carrots and peppers with some garlic and thyme. I seared the fish until lightly browned but still very moist inside. When people say they don't like mackerel because it's too strong and dry, it's usually because the fish has been overcooked. But when cooked right, until just flaky in the center, the flesh is mild and almost buttery.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 30 grams, Carbohydrate 16 grams, Fat 40 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 397 milligrams, Sugar 4 grams
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