Mackerel

PapaLazaru

PapaLazaru

PapaLazaru

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23 Dec 2009
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My favourite of all fish. So versatile and the taste is sublime. As Gordon Ramsey once said, 'if Mackerel was not so cheap, it would be regarded as the best fish in the world'.

Anyway, I am wondering if anyone has some recipes for me to try? I usually keep it quite simple myself, but am open to suggestions. One of my favourite recipes for the summer (for the BBQ) is this -

Whole mackerel, gutted.
Hot smoked paprika (deli section in most supermarkets, though normal will suffice).
Butter
Salt.

Mix the ingedients all together. Cut slits in the side of the fish all the way down the side then run the mixture all over, making sure you get some in the slits. Leave for half an hour minimum, an hour max.

Then cook, eat and enjoy. :)
 
Goes with anything really. I usually just have it with a salad, sometimes with some ciabatta as well. Probably had it with couscous at some point.

Let me know how you find it.
 
I love mackerel to, this is a great recipe.

Trying to cut down on read meat and eat fresh, I go through phases where I eat junk, then start cooking again. So I thought I try eating more fish.
Only difference is I used sea bass as they where out of mackerel and what a lovely fish it is.

http://uktv.co.uk/food/recipe/aid/635824
Ingredients

For the mackerel

* 4 mackerel fillets
* 2 large red chilli, seeds removed and finely chopped
* 3-4 cloves garlic, finely chopped
* 1 lemon
* splashes olive oil

For the chorizo and potatoes

* 16 baby potatoes
* 300 g chorizo, sliced
* ½ lemon, juice only
* 2 red onions, finely sliced
* flat-leaf parsley, to garnish

Method
1. Place the mackerel fillets on a plate. Squeeze juice from the lemon over the fish, then scatter over the chilli and garlic. Season well with sea salt and freshly ground black pepper and drizzle with a little olive oil. If you have time, set aside for 30 minutes infuse.

2. For the chorizo and potatoes:Add the potatoes to a saucepan and cover with water. Place over a high heat and bring to the boil, reduce the heat and simmer for 10-12 minutes, or until the potatoes are soft when poked with a fork. Remove from the heat and drain. Leave to cool a little until they are easy to handle then cut into bite- size pieces.

3. Place a large frying pan over a medium-high heat and add the chorizo – you shouldn't need any oil. Fry the chorizo slices for 2-3 minutes until they are red and crispy. Add the red onion and continue to cook until just soft. Squeeze on the lemon juice and put in the potatoes. Gently toss all the ingredients together and season with sea salt and freshly ground black pepper. Remove from the heat and keep warm until ready to serve.

4. For the mackerel: heat a large frying pan, on a medium heat and add the mackerel fillets skin-side down. Cook for a couple of minutes and when the skin is crispy, turn the fish over and allow the flesh side to cook for another couple of minutes.

5. Serve a generous portion of the warm salad on each plate, top with a mackerel fillet and scatter with flat-leaf parsley.

pict0964.jpg

Been trying to plate it up nicer as well.
 
I just cooked up some scrambled eggs and mixed through some fresh peppered smoked mackerel (from our local fish van). Had it on toast for my dinner, was amazing :D
 
Nothing better than mackerel on the barbie - can also do under grill

Ingredients
3 tbsp extra-virgin olive oil
4 small whole mackerel , gutted and cleaned

FOR THE DRIZZLE

1 large red chilli , deseeded and finely chopped
1 small garlic clove , finely chopped
small knob fresh root ginger , finely chopped
2 tsp honey
finely grated zest and juice of 2 lime
1 tsp sesame oil
1 tsp Thai fish sauce

1.Light the barbecue and allow the flames to die down until the ashes have gone white with heat. Make the drizzle by whisking 2 tbsp olive oil and all the other ingredients together in a small bowl, adjusting the ratio of honey and lime to make a sharp sweetness. Season to taste.
2.Score each side of the mackerel about 6 times, not quite through to the bone. Brush the fish with the remaining oil and season lightly. Barbecue the mackerel for 5-6 mins on each side until the fish is charred and the eyes have turned white. Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving.
 
I want some now... I may have to pick some up!
We always used to have it as my old man and I used to line fish it off the back of his boat when I was a kid. Went off it for a bit as we used to have it in garlic butter ALL the time.

Didn't have it for ages and fell in love again :)
 
I love especially for lunch, a couple of smoked, peppered mackerel fillets that you buy in the supermarket.
Take the skin off the bottom of a couple and shred into a bowl then a large scoop of phillidelphia with the chives. Add some lemon juice and maybe a extra bit of pepper and spread onto crusty bread or ryvita. Also goes well with jacket potato and salad.

:)
 
Any ideas what foodstuffs to eat with mackerel to stop it repeating? I find just a small amount as part of sushi makes me burp and I can taste the fish hours later. :(
 
ic1male said:
Any ideas what foodstuffs to eat with mackerel to stop it repeating? I find just a small amount as part of sushi makes me burp and I can taste the fish hours later. :(
Click to expand...

Try and get it fresh. Fresh fish will not repeat. Shop bought Sushi is not fresh. :)

Anyway, I had some fillets last night. Simply grilled with a squeeze of lemon with a salad.. Sublime.
 
bought 4 mackerel fillets from the fishmonger at morrisons for a massive £1.50, made a marinade with paprika, garlic granuels, salt, pepper in oliveoil. Served with Salad and lemon slice, it was amazing :D
 
I always think I nice Mackerel dish for this this of year is to add a couple of fillets to a nice chunky home made potato salad.

Almost a dish on it's own, but also goes great with a BBQ.
 
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