Best Mackerel With Pistachio And Cardamom Salsa Recipes

Baked Mackerel In Mustard-Scallion Sauce image

Provided by Florence Fabricant

Time 1h

Yield 2 servings

Number Of Ingredients 8

2 1/2 to 2 3/4 pound whole mackerel, cleaned, gutted but left whole
1/2 lemon
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
2 tablespoons prepared whole-grain mustard
2 teaspoons lemon juice
4 scallions, finely chopped, including the green tops
Salt, if desired

Steps:

Score the mackerel on both sides, making two or three large X's one-half-inch deep with a small sharp knife. Squeeze the half lemon over the fish.
Combine and stir the remaining ingredients. Coat the mackerel with this mixture and allow to marinate one-half hour. Turn once during the marinating so the cuts in the fish are well coated with the sauce.
Preheat oven to 375 degrees.
Place mackerel in a small buttered oval baking dish and bake until the fish is opaque. Serve at once.

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.