Best Spring Mackerel With Sour Grapes And Saffron Salsa Recipes

SPRING MACKEREL WITH SOUR GRAPES AND SAFFRON SALSA

Spring Mackerel With Sour Grapes and Saffron Salsa image

This recipe comes from the Portuguese islands of Madeira and the Azores (Chicharros de Agraco com Molho de Acafrao). Fresh sardines and mackerel are favorites in the Portuguese cuisine and while fresh sardines are hard to find, mackerel are more readily available. Usually made in midsummer, the grapes used are sour because they are in the middle of their growing season and are thus immature -- you can substitute mature grapes, unless you have a vineyard nearby! The ingredients all speak of Portugal: fish, olive oil, saffron, garlic, onion, grapes. Traditionally, this is made in a casuela, an unglazed earthenware dish which will fry without burning ... you can substitute any heavy seasoned cast iron or non-stick pan. An unseasoned pan will ruin the wonderful cornmeal coating and skin of the fish ... We had this recipe at a restaurant in the Douro Valley, but this version is from Elisabeth Luard's "The Food of Spain and Portugal". Submitted for Zaar World Tour 5 (2009).

Provided by Gandalf The White

Categories Portuguese

Time 44m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 mackerel, fresh, gutted, the more subcutaneous fat the better
2 teaspoons salt, as needed
1/4 cup cornmeal
3 tablespoons frying oil (traditional is pork lard, next best olive oil or a mix of the two, don't use a "flavorful" oil like )
1 onion, mild, chopped
2 garlic cloves, skinned and chopped
1 red pepper, seeded and chopped
2 tablespoons wine vinegar
1/4 teaspoon salt, to taste
1/2 teaspoon saffron thread
1/4 cup olive oil
1 tablespoon grapes, cut in half and seeded, immature (green)

Steps:

First make the salsa -- combine the onion, garlic, pepper, vinegar and a little salt in a bowl and marinate for the time it takes to prepare the fish.
Dry roast the saffron threads until they barely darken (don't let them burn).
Crush the saffron and add it to the marinating salsa in the bowl.
Mix in the olive oil and the grapes.
Now for the fish -- rinse and clean the fish.
Salt both sides and the cavity.
Dredge through the cornmeal, making sure to get a thorough coating.
Heat up 1-2 Tbsp oil in the frying pan, then pan fry each fish for 4-6 minutes per side, turning gently to leave the cornmeal coating intact.
Plate the fish, with the salsa along the side or passed separately.

MACKEREL WITH ORANGE & HARISSA GLAZE

Mackerel With Orange & Harissa Glaze image

Make and share this Mackerel With Orange & Harissa Glaze recipe from Food.com.

Provided by Summerwine

Categories < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

300 g filleted mackerel, skin on (10oz.)
2 tablespoons plain flour
1/2 teaspoon smoked paprika
2 tablespoons extra virgin olive oil
1 small orange, juice and zest of, grated
1 -2 teaspoon harissa (to taste, as brands vary)
50 g pine nuts, toasted (2 oz.)
1 bunch coriander, very roughly chopped

Steps:

Sift flour with smoked paprika and seasoning.
Roll the mackerel fillets in the sifted flour mixture. Shake off excess flour and set the fish aside in a single layer.
To make the glaze; put 1 tablespoon of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together.
Heat remaining olive oil in a frying pan with until very hot. Fry the fish fillets for 5 minutes 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 674, Fat 51.8, SaturatedFat 8, Cholesterol 105, Sodium 137.7, Carbohydrate 21.6, Fiber 4.9, Sugar 1, Protein 33.2

TEXAS TRASH SALSA

Texas Trash Salsa image

My husband and I lived on a small island in the Azores for two years. Fresh foods were hard to come by at times, so our group of friends all found many recipes using canned foods. This recipe is from a friend named Bobbie and I still make it today, even though I can now find a multitude of fresh ingredients. This is also good when used as a topping for hamburgers. If you want to make it spicier, you can add chopped jalapenos or hot sauce to taste. Cook time is chilling time.

Provided by Kendra

Categories Sauces

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 (15 ounce) cans diced tomatoes
1 onion
2 (4 ounce) cans chopped green chilies
1 (4 ounce) can chopped black olives
1 teaspoon vinegar
2 teaspoons garlic salt
4 tablespoons olive oil (I use extra virgin olive oil)
salt and pepper
tortilla chips

Steps:

Drain tomatoes well, reserving juice.
Put peeled and quartered onion in a blender, then top with remaining ingredients.
Pulse blender until ingredients are chopped as finely as you wish.
By putting onion in the blender first, it will chop more finely than remaining ingredients.
If salsa seems too thick, you can thin it by adding some of the reserved tomato juice.
This can be eaten immediately, but tastes best if allowed to chill for 2 hours.

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