Mackerel With Orange And Avocado Salsa Recipes

ROASTED MACKEREL AND AVOCADO SALAD

Steps:

• Preheat broiler.
• Make several diagonal slashes (1/8 inch deep) in mackerel skin about 1 inch apart. Coat both sides of mackerel with 2 tablespoons oil, then season with 3/4 teaspoon salt (total).
• Broil mackerel, skin side up, in a 4-sided sheet pan about 4 inches from heat until just cooked through and skin is crisp in spots, about 7 minutes.
• Meanwhile, whisk together remaining 1/3 cup oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Reserve 2 tablespoons vinaigrette, then toss radicchio and parsley with remaining vinaigrette.
• Serve salad topped with avocado and mackerel and drizzled with reserved vinaigrette.

MACKEREL WITH ORANGE & HARISSA GLAZE

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.

MAPLE-SOY-GLAZED MACKEREL FILLETS WITH AVOCADO

Steps:

• Briskly simmer vinegar, soy sauce, Sherry, and maple syrup in a 9- to 10-inch heavy skillet over moderately low heat until reduced to about 1/3 cup, 20 to 25 minutes. Keep warm.
• Prepare avocado while sauce reduces:
• Quarter avocado lengthwise, then pit and peel. Cut lengthwise into 1/2-inch-thick slices, then gently toss together with lemon juice, oil, salt, and pepper in a small bowl.
• Glaze and bake fish:
• Preheat broiler. Line a large (15- by 10-inch) shallow baking pan with foil. 3Reserve about one fourth of glaze in a small bowl.
• Arrange fillets, skin sides down, in 1 layer in baking pan. Spoon about one third of remaining glaze over fillet, then spread with back of spoon to coat evenly.
• Broil fish 5 to 6 inches from heat, without turning, 2 minutes. Remove pan from broiler and coat with another layer of glaze, then broil 2 minutes more. Remove fillets from broiler and apply a third coat of glaze, then broil 1 minute more (for a total of 5 minutes). Remove from broiler and, with a clean spoon, apply reserved glaze. (Reserved glaze will not have touched uncooked fish.)
• Divide avocado salad among 4 plates, then serve fish alongside it.

GRILLED MACKEREL WITH ORANGE, CHILLI & WATERCRESS SALAD

Steps:

• Finely crush the peppercorns and coriander seeds together using a pestle and mortar. Grate the zest from half an orange and mix into the pepper mixture with half the chopped chilli. Lightly slash the skin of the mackerel and press the zesty, peppery mixture onto the fish. Heat the grill.
• For the salad, segment the oranges. First slice the top and bottom off each orange, then cut away the peel and any white pith using a small, sharp knife. Holding each orange over a bowl to catch all the juice, cut down either side of each segment to release it, then squeeze the shells to release any extra juice. Measure 4 tbsp of this juice into a small bowl and mix with the mustard, honey and remaining chilli.
• Grill the mackerel, skin-side up, for 4 mins or until crisp and cooked through. Meanwhile, divide the salad leaves between 4 plates and scatter with the orange segments and sliced shallot. Drizzle with the chilli orange dressing and top with the grilled mackerel.

PAN-FRIED MACKEREL WITH ORANGE SALSA

Steps:

• Rub the fillets on both sides with the paprika and a little salt, then set aside. Mix the orange segments with the shallot, olives, parsley and a good grinding of black pepper.
• Heat the oil in a large frying pan and fry the mackerel on both sides for 2-3 mins. Serve with the salsa and some new potatoes and green beans, if you like.