You may soak the king mackerel in milk for 1 hour prior to making
Mix sauce ingredients and cover mackerel fillets.
Marinate for at least 30 minutes.
Then place fish in a baking pan or broiler and broil until brown and appears done.
Baste with sauce if it appears to be dry.
Place fish in a glass dish and pour dressing over fish.
Cover and refrigerate for 2 hours (overnight, if preferred).
For the aioli, combine mayonnaise, lemon
ash, clean and dry the fish.
To caramelise the onions
lit} of the Mackerel fish so that the fish opens as 2 equal
Fry bacon until crisp and crumble.
Discard 1/2 of grease, then fry cut onions in remaining grease until slightly brown.
Add bacon, fish pieces and the juices and spices.
Heat to a slow boil in an uncovered pot for 45 to 60 minutes to cook fish and thicken sauce.
This should fill up a 4-quart pot.
Serve over rice.
Rinse and clean the mackerel. Pat dry. Set aside.
Saute the leeks or onions, carrots an celery root in butter until tender-crip.
Add the fish and broth. Stir in salt and pepper to taste.
Bring to boiling over high heat. Reduce heat to low and simmer slowly until fish is tender, about 6-8 minute.
Garnish with parsley before serving.
Serve with hot crusty garlic bread and a chilled Chablis.
Brush both sides of fish with dressing and lemon juice while grilling.
Sprinkle lemon pepper on fish according to taste. Grill until done.
Marinate fish in this for 2 hours.
You won't believe it! It's so good!
Clean the fish well and wash in plenty of water.
Cut the fish in approximately 1 1/2 inch sized pieces.
Wash well with salt water and turmeric powder.
Marinate it with turmeric powder and lemon juice for 15 minutes.
Heat oil in a skillet.
Add all the ingredients except the fish.
Add 1/2 cup of water.
Allow to come to a boil.
Lower flame and add the fish pieces.
Cover and cook till the fish is tender and ready to serve.
Serve hot with hot steamed white rice.
Wash and pat dry with paper towel.
Place skin side down in a shallow pan lined with foil (for easy cleaning).
Sprinkle fish lightly with flour, salt and pepper.
Dot with a bit of butter. Add milk to nearly cover the fish and bake at 400\u00b0 for 25 to 30 minutes or until done.
he almonds over low heat for about 3-5 minutes until
use 2 pans for the cooking 1 for each fish, I put the
e head, bones and skin for the fish stock. Remove the skin
ate1968).
Use to coat fish or chicken filets. (not
0% you can set aside for a garnish. Cut the chicken
1.\tPlace the fish bones and heads in a
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
he rest of the recipe.
Season the fish with salt and