Four Gourmet Recipes for Fresh Mackerel

Broiled, Grilled, Pickled and Deep-Fried, These Dishes are Savory

© Marie Brannon

Nov 7, 2009

Mackerel has a strong and distinctive flavor that makes it an ideal companion to turnip or mustard greens. It can be prepared in a variety of ways. Here are recipes for basic broiled or grilled mackerel, pickled mackerel and deep-fried mackerel.

Basic Broiled or Grilled Mackerel

Ingredients:

• 2 one-pound mackerel
• ½ cup butter, melted or softened
• Salt and pepper
• Lemon wedges
• Sprigs of parsley

Directions:

1. Rinse the fish and pat them dry with paper towels
2. Split each fish into two pieces and spread them open
3. Preheat a broiler pan and brush it with melted butter
4. Broil mackerel about two inches from the flame for about six minutes

To grill the mackerel, brush a hinged wire rack with oil, brush the fish with melted butter and set it on the rack

Close the rack and grill about two inches from the heat, turning and brushing for about three minutes on each side

Season the finished mackerel with salt and pepper, garnish with lemon wedges and parsley and serve with mustard butter. Serves two.

Mackerel Escabeche (Pickled Mackerel)

Ingredients:

• 4 mackerel filets, halved crosswise
• ¼ cup lemon juice
• 1 onion, thinly sliced
• 1 cup olive oil
• 2 carrots
• 1 large green pepper
• 6 garlic cloves
• 1 cup dry white wine
• ½ cup white wine vinegar
• 2 teaspoons salt
• ½ teaspoon whole coriander
• ½ teaspoon whole peppercorns
• Chili powder
• 1 cup flour

Directions:

1. Rinse and pat the filets dry and place them in a shallow glass dish
2. Let the fish filets marinate for about twenty minutes, turning once
3. In a skillet combine the onion, ½ of the olive oil, carrots, green pepper and garlic cloves and sauté for about five minutes
4. Add the white wine, white-wine vinegar, ½ cup of water, salt, coriander and peppercorns and bring the mixture to a boil
5. Simmer for fifteen minutes or until vegetables are tender
6. Drain the filets and sprinkle them with chili powder, salt and pepper
7. Dredge the filets in flour and sauté them in another skillet with the other half of the olive oil for about three minutes on each side
8. Transfer the fish to a serving platter, skin them, pour the vegetables over them and refrigerate for at least 24 hours

Serve at room temperature. Serves eight as a first course

Deep-Fried Mackerel

Ingredients:

• 2 mackerel filets, cut crosswise into one-inch strips
• 2 tablespoons soy sauce
• 1½ tablespoons sherry
• 1 teaspoon peeled gingerroot, minced
• ¼ teaspoon salt
• 2 egg whites
• 2 teaspoons cornstarch

Directions:

1. In a shallow glass dish combine the soy sauce, Sherry, gingerroot and salt
2. Add the mackerel to the mixture and toss until completely coated
3. Allow the fish to marinate for thirty minutes
4. In a bowl, beat the egg whites with a pinch of salt until they hold soft peaks
5. Beat in the cornstarch and continue beating until the eggs hold stiff peaks
6. Drain the mackerel, dredge it in the cornstarch and dip it into the egg mixture
7. Fry the fish in hot deep oil (a deep fryer is recommended) at 370F for five minutes or until lightly browned

Serve immediately. Serves four as a first course.

Simply grilled or broiled as a main dish, mackerel has a distinctive flavor that will add originality to your gourmet meals. Prepared with one of the recipes above, it will make your guests regard your culinary skills in a whole new light. Experiment and enjoy!

Broiled Mackerel Has a Distinctive Flavor

Mackerel Recipes

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