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Basic Broiled or Grilled Mackerel [link widoczny dla zalogowanych]
Simply grilled or broiled as a main dish, mackerel has a distinctive flavor that wi
2 mackerel filets, cut crosswise into one-inch strips2 tablespoons soy sauce1½ tablespoons sherry1 teaspoon peeled gingerroot, minced¼ teaspoon salt2 egg whites2 teaspoons cornstarch
2 one-pound mackerel½ cup butter, melted or softenedSalt and pepperLemon wedgesSprigs of parsley
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.
Ingredients:
Serve immediately. Serves four as a first course.
Rinse the fish and pat them dry with paper towelsSplit each fish into two pieces and spread them openPreheat a broiler pan and brush it with melted butterBroil mackerel about two inches from the flame for about six minutes
Serve at room temperature. Serves eight as a first course
Directions:
Ingredients:
Rinse and pat the filets dry and place them in a shallow glass dishLet the fish filets marinate for about twenty minutes [link widoczny dla zalogowanych], turning onceIn a skillet combine the onion, ½ of the olive oil, carrots, green pepper and garlic cloves and sauté for about five minutesAdd the white wine, white-wine vinegar, ½ cup of water, salt, coriander and peppercorns and bring the mixture to a boilSimmer for fifteen minutes or until vegetables are tenderDrain the filets and sprinkle them with chili powder, salt and pepperDredge the filets in flour and sauté them in another skillet with the other half of the olive oil for about three minutes on each sideTransfer the fish to a serving platter, skin them, pour the vegetables over them and refrigerate for at least 24 hours
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Mackerel Escabeche (Pickled Mackerel)
Ingredients:
Season the finished mackerel with salt and pepper, garnish with lemon wedges and parsley and serve with mustard butter. Serves two.
Close the rack and grill about two inches from the heat [link widoczny dla zalogowanych], turning and brushing for about three minutes on each side
In a shallow glass dish combine the soy sauce, Sherry, gingerroot and saltAdd the mackerel to the mixture and toss until completely coatedAllow the fish to marinate for thirty minutesIn a bowl, beat the egg whites with a pinch of salt until they hold soft peaksBeat in the cornstarch and continue beating until the eggs hold stiff peaksDrain the mackerel, dredge it in the cornstarch and dip it into the egg mixtureFry the fish in hot deep oil (a deep fryer is recommended) at 370F for five minutes or until lightly browned
To grill the mackerel, brush a hinged wire rack with oil, brush the fish with melted butter and set it on the rack
Directions:
4 mackerel filets, halved crosswise¼ cup lemon juice1 onion, thinly sliced1 cup olive oil2 carrots1 large green pepper6 garlic cloves1 cup dry white wine½ cup white wine vinegar2 teaspoons salt½ teaspoon whole coriander½ teaspoon whole peppercornsChili powder1 cup flour
Directions:
Deep-Fried Mackerel

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