MACKEREL WITH ORANGE & HARISSA GLAZE

Mackerel with orange & harissa glaze image

The distinct taste of this oily-textured fish works brilliantly with Asian flavours, including garlic, spices, ginger and soy sauce

Provided by CJ Jackson

Time 15m

Number Of Ingredients 8

Ingredients

2 x 300g/10oz mackerel , filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on
2 tbsp plain flour
½ tsp smoked paprika
2 tbsp extra-virgin olive oil
1small orange , grated zest and juice
1-2 tsp harissa paste (to taste, as brands vary)
50g pine nut , toasted
small bunch coriander , very roughly chopped

Steps:

Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.
Put 1 tbsp of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together. Heat a frying pan with remaining olive oil until very hot. Fry the fish fillets for 5 mins, first on the skin side, then on the flesh side.
When the fish is nearly cooked - it should look firm - pour over the orange and harissa glaze, bring to the boil and allow the liquid to bubble until sticky. Sprinkle over the pine nuts and coriander.

Nutrition Facts : Calories 671 calories, Fat 53 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.29 milligram of sodium