Best Maple Soy Glazed Mackerel Fillets With Avocado Recipes

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MACKEREL FILLETS SIMMERED IN SOY SAUCE



Mackerel Fillets Simmered in Soy Sauce image

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

1/2 cup soy sauce
1/3 cup sake or dry sherry
1 tablespoon sugar
2 tablespoons rice or white wine vinegar
5 or 6 thin slices peeled fresh ginger
3 or 4 garlic cloves, crushed
4 mackerel fillets, about 1 pound total, skin on
Finely grated peeled fresh ginger or lemon zest for garnish

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



Mackerel Fillets Simmered in Soy Sauce image

Provided by Mark Bittman

Categories     main course

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 10

1/2 cup soy sauce
1/3 cup sake or dry (fino) sherry
1 tablespoon sugar
2 tablespoons rice vinegar or white wine vinegar
5 or 6 thin slices peeled fresh ginger
Finely grated zest of 1 lemon
3 or 4 crushed garlic cloves
4 mackerel fillets, about 1 pound total, skin on
Cooked white rice for serving
Chopped scallions for garnish

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



Roasted Mackerel and Avocado Salad image

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

6 (4-to 5-ounces) mackerel fillets with skin, halved
1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium head radicchio (about 10 ounces), leaves torn
2 tablespoons chopped flat-leaf parsley
1 medium avocado, thinly sliced

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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