Something with mackerel
- Jacquilynne Dec 20, 2006 07:53 PM
My mother bought mackerel. I have volunteered to cook it for dinner. Anybody have any ideas for relatively straightforward recipes or ideas for mackerel?
I prefer mackerel simply grilled or broiled and served with a tarragon butter but it also combines well with asian spice pastes. You could, for instance, make a paste of chilies, garlic, onion, grated ginger, turmeric, lemon juice, cilantro, and coconut milk, spread the paste on the fish, and let it rest for about a half an hour before grilling.
I think lightly grilling is the way to go, little lemon on afterwards and maybe a little tomato concassé. Or a little teriyaki sauce instead of the a concassé or salsa.
JoanN's paste sounds good as well.
This may sound weird, but my Mom (and therefore I) always broiled mackerel, and when about 1/2 way done, spread a bit of Hellman's mayo on the fish. It will bubble and brown slightly. Serve with some lemon wedges.
How 1950's is that?! p.j., who wishes she could get fresh mackerel and bluefish in the middle of the midwest more frequently.
There's nothing like a nice mackerel broiled shioyaki-style. Salt the snot out of the fish, and really work the salt into the fins and tail. Allow to sit about 30 minutes or so, and salt it again. Broil for a few minutes per side (don't overcook it!), and serve with lots of rice. My kids really like to use ponzu for dipping, too, which I make with shoyu and fresh lemon juice. Mix them to taste, toss some minced scallions in, and maybe some togarashi, too.
Oh, man...I'm hungry.
simply broiled (fileted into halves). keep it as simple as you'd like with a wedge of lemon, some thinned out red currant or gooseberry preserves (try it with elderflower water). I love it they way my mom served it with sauteed sesame spinach.
When I was a little kid, when my dad caught mackerel on fishing trips we'd eat it like this:
Filet (or have it done for you) the mackerel, leaving the skin on. Lay each filet on a sheet of aluminum foil. Cover the filet with two pats of butter, salt, pepper, chopped tomato, chopped onion, and thin green pepper slices. Fold up the foil over the fish, and pay attention also to the ends, so that the juices will be retained. Place over a hot grill (we used a small hibachi grill with Kingsford charcoal!)until mackerel is opaque and veggies are tender.