Best Pan Seared Mackerel With Sweet Peppers And Thyme Recipes

SPICED CRUMBED MACKEREL WITH SMOKED PAPRIKA

Spiced Crumbed Mackerel with Smoked Paprika image

Provided by Julie Powell

Categories dinner, easy, quick, main course

Time 40m

Yield Serves 4

Number Of Ingredients 9

Ingredients

5 tablespoons olive oil plus more for oiling baking dish
4 mackerel fillets, pin bones removed
Salt and freshly ground black pepper
1 onion, thinly sliced into rings
1/2 cup chopped parsley
3 small garlic cloves, minced
1/2 teaspoon hot smoked paprika
1 1/4 cups fresh bread crumbs
1 lemon, halved

Steps:

Preheat oven to 350 degrees. Lightly oil a baking dish large enough to hold the fillets in a single layer. Rinse and dry the mackerel, then lay skin-side down in the baking dish. Season lightly with salt and pepper.
In a sauté pan over medium heat, pour in 2 tablespoons olive oil. Add the onion and sauté until softened. Remove from heat and add the parsley, garlic and paprika. Season with salt and pepper. Stir in the bread crumbs and 3 tablespoons olive oil.
Spoon the spiced bread crumbs evenly over the fillets. Bake until the bread crumbs are golden and the fish is opaque and tender, about 20 minutes. Squeeze lemon juice over each fillet, and serve.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 25 grams, Carbohydrate 30 grams, Fat 34 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 508 milligrams, Sugar 4 grams

BONELESS MACKEREL FILLETS WITH CRACKED PEPPER

Boneless Mackerel Fillets With Cracked Pepper image

Provided by Pierre Franey

Categories dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 mackerel fillets with skin, about 1 1/2 pounds
2 tablespoons cracked pepper (if cracked pepper is not available, place the whole peppercorns on a flat surface and crush them with the bottom of a heavy skillet)
Salt to taste
1 large sweet red pepper
1 medium green pepper
2 tablespoons olive oil
1 cup sliced sweet red onions
1 tablespoon finely chopped garlic
4 ripe plum tomatoes cut into small cubes
4 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
2 tablespoons corn or vegetable oil
2 tablespoons finely chopped basil or parsley

Steps:

Lay fillets over cracked pepper, skin side up, to coat them on one side only. Add salt. Pat in the remaining peppercorns with your hands.
Core and devein the red and green peppers, and slice them into thin strips.
Warm the olive oil in a skillet over medium heat, and add the onions and garlic. Cook until wilted. Add the red and green peppers and continue cooking, stirring occasionally, until the onions start to brown lightly. Add the tomatoes, thyme, bay leaf and salt. Cook, stirring, for about 7 minutes. Do not overcook. Remove the thyme and bay leaf. Check for seasoning, and keep warm.
Heat the corn oil in a non-stick skillet large enough to hold the fillets in one layer. When the oil is hot, add the fillets, skin side up, for about 3 minutes or until lightly browned. Turn them, and continue cooking for about 3 minutes more. Tilt the pan, and baste the fillets occasionally as they cook.
Divide the pepper and tomato salsa among the plates. Place the fillets on top and sprinkle with basil.

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 32 grams, Carbohydrate 14 grams, Fat 45 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 9 grams, Sodium 978 milligrams, Sugar 6 grams, TransFat 0 grams