Best Mustard Broil Mackerel Recipes

ROASTED MACKEREL WITH GARLIC AND PAPRIKA

Steps:

• 1. Preheat the oven to 400°F.
• 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
• 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
• 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
• 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
• 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

SALT-BROILED MACKEREL

Steps:

• Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals. Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet). Let rest for 30 minutes.
• Heat the broiler, with the heat source within 4 inches of the broiling rack. Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes. Rinse the fillets and pat them dry.
• When the pan is hot, put the fillets on the rack, skin side up. Broil, carefully turning once about 3/4 of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes. Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.

BAKED MACKEREL IN MUSTARD-SCALLION SAUCE

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.

BROILED MACKEREL WITH ONION AND PICKLE BUTTER

Steps:

• Preheat broiler. Oil a large shallow baking pan.
• Stir together onions, pickles, mustard, butter, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a small bowl.
• Arrange fish, skin sides down, in baking pan and sprinkle with remaining 1/4 teaspoon salt and 3/4 teaspoon pepper. Spread butter mixture on fish and broil 5 to 6 inches from heat until fish is just cooked through, 4 to 6 minutes.

MUSTARD BROIL MACKEREL

Steps:

• Bone and fillet fish.
• Rinse under cold water and pat dry.
• Place fillets, skin side down on a greased broiler pan.
• Combine 1 tbsp melted butter, parsley, salt and pepper and brush fish well.
• Broil 2 to 3 inches from heat about 5 minutes. Do not turn.
• Mix remaining butter with mustard, dill and lemon juice.
• Pour over fillets and broil for 5 minutes longer or until fish flakes easily with a fork.
• Serve garnished with lemon slices.