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.
op. Do the same thing for the other half of ingredients
he almonds over low heat for about 3-5 minutes until
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.
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.
Form beef into patties and brown.
Put on paper towels. Drain any grease from skillet.
Cut onion into thin wedges.
Cut green peppers into stripes.
Saute onions and peppers until golden brown, stirring frequently.
Remove from skillet.
Prepare Rice-A-Roni according to directions on package for 15 minutes. Package directions tell when to add tomatoes.
Remove cover and add chopped patties and onions/peppers.
Stir and cover for about 5 more minutes.
Cut the heads off the mackerel by making a cut on
he flesh side of the mackerel fillets with the paste and
This is sort of 3 recipes in 1, but it's
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.
For the chili jam, bring all
Place fish in a glass dish and pour dressing over fish.
Cover and refrigerate for 2 hours (overnight, if preferred).
o low; cover and simmer for 12 mins, until water has
our fish monger clean& split for broiling, or buy fillets.
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, ...
Cook the rice in 3/4 cup of salted water. Bring to a boil, turn down the heat, cover and simmer for 20 mins. Soft-boil the eggs for 6-7 mins in boiling water. Remove and rinse under cold water.
Heat the oil in a frying pan and fry the rice for about 10 mins. Add the curry powder and after 5 mins mix in the green onions and season to taste. Peel and halve the eggs and gently mix them with the rice and mackerel fillets.
nd thyme over low heat for 5 mins. Let cool then
f the salt from the mackerel, soak in water overnight or
ggs sit in hot water for 12 minutes, drain then run