Best Mackerel With Orange Harissa Glaze Recipes

Mackerel With Orange & Harissa Glaze image

Provided by Summerwine

Categories < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

300 g filleted mackerel, skin on (10oz.)
2 tablespoons plain flour
1/2 teaspoon smoked paprika
2 tablespoons extra virgin olive oil
1 small orange, juice and zest of, grated
1 -2 teaspoon harissa (to taste, as brands vary)
50 g pine nuts, toasted (2 oz.)
1 bunch coriander, very roughly chopped

Steps:

Sift flour with smoked paprika and seasoning.
Roll the mackerel fillets in the sifted flour mixture. Shake off excess flour and set the fish aside in a single layer.
To make the glaze; put 1 tablespoon of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together.
Heat remaining olive oil in a frying pan with until very hot. Fry the fish fillets for 5 minutes on the skin side, then on the flesh side.
When the fish is nearly cooked (it should look firm), pour over the orange and harissa glaze; bring to the boil and allow the liquid to bubble until sticky.
Sprinkle over the pine nuts and coriander.

Nutrition Facts : Calories 674, Fat 51.8, SaturatedFat 8, Cholesterol 105, Sodium 137.7, Carbohydrate 21.6, Fiber 4.9, Sugar 1, Protein 33.2

Whole Roasted Mackerel image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 7

1 whole Spanish mackerel (about 2 pounds), cleaned, head and tail left intact
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
1 lemon, thinly sliced
6 sprigs thyme
6 sprigs flat-leaf parsley
12 fresh chives

Steps:

Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes.
To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve.