Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.
Steamed Spanish Mackerel till cook.
Remove flesh (break into bite size& ensure no bones).
Put into a bowl add the rest of the ingredients.
Toss until well mixed.
Slice the mackerel at an angle. Sprinkle with salt and pepper and dredge in flour.
Heat oil in frying pan. Cook the mackerel briefly on all sides.
Add the other ingredients and cook over high heat until well glazed.
Split fish.
Place on rack, skin side up, if skin has not been removed.
Broil at 450\u00b0 until skin browns.
Turn.
Spread with butter; sprinkle with salt and paprika.
When brown, remove from pan.
Serve with lemon.
Season the fish fillets with salt and pepper.
Remove the hard center part of the cabbage then slice it into small shreds. Slice the onion thinly. Remove the root part of the shimeji mushrooms then separate into individual pieces. Slice the eringi mushrooms into several pieces along its length.
In a small bowl, combine the sake, ponzu, sesame oil, mirin, vinegar, sesame paste, miso, sugar, and sesame seeds. Mix well until all ingredients are well combined. If you can not find neri goma, you can also use tahini sauce.
Cut out a ...
In a small saute pan, dry roast the almonds over low heat for about 3-5 minutes until golden, then remove from heat and let cool.
Pulse the almonds to a smaller uniform size, almost like coarse sand, in a food processor.
Place softened butter in a bowl, and whip until pale.
Chop up the capers to a fine mince and add to the bowl with almonds, fresh parsley and lemon juice.
Stir with a spatula or spoon to mix thoroughly. Season to taste.
Roll out a sheet of cling wrap on a flat surface.
Spoon out some of the butter mixture in ...
Remove any bones from mackerel fillets, tweezers help.
Mix the oats (larger flakes work best) and linseeds thoroughly in a bowl that you can dip the mackerel fillets into.
Beat the egg, and dredge the mackerel through to coat.
Dredge the egg coated mackerel fillets through the oat/seed mix to coat evenly.
Lay skin side down on a baking tray (pre-oiled or non-stick).
Bake in a pre-heated oven at 220C for 10-15 minutes, until the fish are just cooked through, and the oats/seeds slightly crunchy.
Serve.
Pat fish dry and season with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
Heat 3 tablespoons oil in a 12-inch heavy skillet over high heat until it shimmers. Cook fish, skin side down first, turning once, until cooked through, crisp, and golden on both sides, 3 to 4 minutes total. Transfer fish to a large baking dish (not aluminum) and wipe out skillet.
Add remaining 1/2 cup oil to skillet and cook onion over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add mushrooms, coriander, ...
red snapper, sheepshead, strawberry grouper & Spanish mackerel all look brilliant) then lift
1. Layer the Vegetables on a baking tray, season with salt and pepper and
drizzle with olive oil.
2. Mix together the herbs, olive oil, ginger and garlic and add a pinch of salt.
3. Make 4 slits into the mackerel on each side and squish the herb mixture into
the gaps as well as the cavity. Place the Mackerel on top of the Vegetables and
cover with foil.
4. This can now be left to marinate for a while in the Fridge.
5. When it's supper time bake this slowly in the oven (175degrees) for 1 hour.
Cut fish into serving size portions. Place in baking dish. Combine all remaining ingredients; blend well and pour over fillets. Turn to coat. Marinate 1/2 hour (no more). Drain; put sauce aside. Arrange fish, skin side up, on greased broiler pan. Brush with remaining sauce. Broil 4 to 5 minutes. Serve with lemon wedges.
1/2 hours. When baked, take out of the oven
This is sort of 3 recipes in 1, but it's
oes well with fries or baked potato and roast vegetables such
about 5 minutes.
Stir mackerel pieces into the pot. Pour
he flesh side of the mackerel fillets with the paste and
f the salt from the mackerel, soak in water overnight or
Drain juice from mackerel into a bowl.
Debone mackerel under slow running water and drain. Break up mackerel into bowl of juice, add the egg and crackers, mix well. Shape into eight patties. Cook in a well buttered skillet and top with a pat of butter on uncooked side. Brown on both sides.
Place the garlic, spices, parsley, lemon peel and juice, and oil in a small bowl; mix well. Make 3-4 deep diagonal cuts on the skin side of each mackerel fillet. Rub 1/2 the chermoula on both sides of each fillet. Let stand for 10 mins to marinate.
Heat a grill pan on high heat until smoking. Cook mackerel for 5 mins, turning once until browned and cooked through. Cook in batches if necessary. Top with the remaining chermoula during cooking. Serve immediately with couscous.
Cut the heads off the mackerel by making a cut on