NewNet

Recipes

About Mackerel

But Mackerel is fatty, rich flavored, moist and so sweet that it is almost requisite to cook it with acidic flavors such as lemon or tomato. It is the mackerelís fat that has given it such a bad reputation. But sirloin steak has a high fat content too. And, unlike steak, mackerel is high in omega 3s and low in cholesterol. The English prefer mackerel smoked, the Japanese and French pickle it, and the Greeks dry it in the wind. All of these excellent treatments are rather old-fashioned ways of preserving a fragile fish. It is exceptional to broil a whole mackerel, and also just as nice to grill it. You can also poach or roast fillets.

ChefFishTales

Spanish Mackerel with Orange Sauce

• 2 tablespoons olive oil
• ¼ cup freshly squeezed orange juice
• 1 ½ teaspoons chopped fresh thyme or a pinch dried
• Salt and Pepper to taste
• 4 Spanish mackerel fillets, a total of about 1 lb. Skin on
• 2 oranges, segmented, or peeled and thinly sliced

Mix the olive oil, orange juice, thyme, salt and pepper together in a shallow bowl. Add the mackerel and marinate for 20 minutes. Preheat the broiler.Place the mackerel on a broiling or baking pan and brush with the marinade. Broil about 6 inches from the heat source, basting once or twice for 5 to 8 minutes, until the fish is lightly browned and almost cooked through (it will be tender and opaque throughout). Top with the oranges, baste once more, and broil another minute. Serve immediately. Yields 2 Servings.

• 2 tablespoons olive oil
• ¼ cup freshly squeezed orange juice
• 1 ½ teaspoons chopped fresh thyme or a pinch dried
• Salt and Pepper to taste
• 4 Spanish mackerel fillets, a total of about 1 lb. Skin on
• 2 oranges, segmented, or peeled and thinly sliced

Mix the olive oil, orange juice, thyme, salt and pepper together in a shallow bowl. Add the mackerel and marinate for 20 minutes. Preheat the broiler.Place the mackerel on a broiling or baking pan and brush with the marinade. Broil about 6 inches from the heat source, basting once or twice for 5 to 8 minutes, until the fish is lightly browned and almost cooked through (it will be tender and opaque throughout). Top with the oranges, baste once more, and broil another minute. Serve immediately. Yields 2 Servings.

ChefFishTales

Grilled Spanish Mackerel with Bacon

4 Spanish mackerel fillets
8 slices of good bacon

Wrap each fillet with two slices of bacon. Place the mackerel on the grill skin side down over low to medium heat, 4 to 6 inches from the heat source, turning frequently until the bacon is slightly crisp and the mackerel is cooked through (opaque throughout). Total cooking time 10-15 minutes. Serves 2.

4 Spanish mackerel fillets
8 slices of good bacon

Wrap each fillet with two slices of bacon. Place the mackerel on the grill skin side down over low to medium heat, 4 to 6 inches from the heat source, turning frequently until the bacon is slightly crisp and the mackerel is cooked through (opaque throughout). Total cooking time 10-15 minutes. Serves 2.

morerecipes1

Bobby-Flay

WatchVideos

 
Store hours: Mon-Fri 9-7:45   Sat 9-6   Sun 10-5   Phone: 718-246-1346
item3a
ZagatShipWheel
FishTalesLuerforWebsite2a
Luer
FishTalesLuerforWebsite1a
FishTalesLuerforWebsite3a
FishTalesLuerforWebsite4a
FishTalesLuerforWebsite5a
Home
Products
Recipes
Reviews
Catering
Contact
Logon
morerecipes
Bobby-Flay