Broiled Mackerel Fillets With Tomato Caper Sauce Recipes

BROILED MACKEREL FILLETS WITH TOMATO-CAPER SAUCE

Steps:

• Preheat the broiler to high.
• Place the mackerel fillets on a flat dish and sprinkle them with salt and pepper. Brush the fillets with 2 tablespoons of the olive oil and sprinkle the thyme evenly over the fillets. Set aside.
• Place the tomatoes in boiling water for about 10 seconds. Drain and pull away the skin. Cut away the core and discard. Cut the tomatoes crosswise and then cut into small cubes. Set aside.
• Heat the remaining oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until wilted. Add the garlic, turmeric, capers, lemon juice and rind, tomatoes, cayenne, salt and pepper. Cook, stirring, 3 minutes. Set aside and keep warm.
• Place the mackerel fillets skin side up under the broiler and cook about 3 minutes. Carefully flip the fillets and cook another 3 to 4 minutes until the fish is cooked through.
• Transfer the fillets to a warm serving plate and spoon equal portions of the tomato-caper sauce over them. Sprinkle with parsley and serve immediately.

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 HALIBUT WITH TOMATO CAPER SAUCE

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
• Make the sauce as directed and keep warm.
• Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
• Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

GRILLED MACKEREL FILLETS

Steps:

• Mix all the marinade ingredients, then pour over the fish. Set aside for 20 mins.
• For the salad, combine the sesame oil, lime juice, soy, honey and sweet chilli to make a dressing, then toss with the leaves.
• Grill the marinated mackerel under a hot grill for 5 mins, basting two or three times with any excess marinade, until the flesh begins to flake. Slice and serve with the dressed salad leaves.