MACKEREL FILLETS SIMMERED IN SOY SAUCE
Many Japanese cooks treasure dark, oily, full-flavored fish and treat it with a simple dose of powerful seasonings and a simple cooking technique that might be called "pan-steaming." If you think you don't like mackerel, try it this way; it may change your mind. Serve this with short-grain white rice (page 507).
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a 12-inch skillet with a lid, mix together all the ingredients except the fish and garnish. Add 1/2 cup water, bring to a boil, and simmer over medium heat for about 5 minutes, uncovered.
- Add the fish, skin side down, cover, and simmer until the fish is cooked through (the smallest fillet should just flake when prodded with a fork or knife, and the fish should all be opaque), 7 to 10 minutes. Spoon a fillet and some sauce onto a mound of white rice; garnish and serve.
MACKEREL FILLETS SIMMERED IN SOY SAUCE
Provided by Mark Bittman
Categories main course
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- In a 12-inch skillet with a cover, mix together all ingredients except fish, rice and scallions. Add 1/2 cup water. Bring to a boil and simmer over medium heat for about 5 minutes, uncovered.
- Add fish skin-side down and simmer until cooked through, 7 to 10 minutes. (You can hasten cooking a bit by covering pan, but it is not necessary.) Spoon a fillet and some sauce onto a mound of white rice; garnish and serve.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 4 grams, Sodium 1854 milligrams, Sugar 4 grams
ROASTED MACKEREL AND AVOCADO SALAD
Categories Salad Fish Broil Roast Quick & Easy Lunch Avocado Healthy Parsley Radicchio Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Make several diagonal slashes (1/8 inch deep) in mackerel skin about 1 inch apart. Coat both sides of mackerel with 2 tablespoons oil, then season with 3/4 teaspoon salt (total).
- Broil mackerel, skin side up, in a 4-sided sheet pan about 4 inches from heat until just cooked through and skin is crisp in spots, about 7 minutes.
- Meanwhile, whisk together remaining 1/3 cup oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Reserve 2 tablespoons vinaigrette, then toss radicchio and parsley with remaining vinaigrette.
- Serve salad topped with avocado and mackerel and drizzled with reserved vinaigrette.
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