Instructions
A Seafood Charlie Recipe
Cooking mackerel whole
Whole mackerel is ideal for baking, roasting or barbecuing and can be stuffed with aromatics and herbs. These methods take longer than cooking fillets – around 20–30 minutes in a medium oven – but they tend to be one-pan recipes so are fuss-free and very flavorful.
Cooking mackerel fillets
Arguably the simplest way to cook mackerel is quickly pan-frying the fillets; just remember to remove the pin bones first. Barbecuing is fantastic way to cook mackerel fillets – the high heat gets the skin super-crispy and the flesh is cooked in no time. Mackerel is an excellent fish to confit, marinate, pickle or cure, as its strong flavor holds its own against a variety of ingredients.
Instructions
A Seafood Charlie Recipe
Ingredients
- 3 large garlic cloves
- 1 tsp salt, more for later
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh dill
- 1 ½ lb whole Spanish Mackerel, cleaned and gutted (but with head)
- 1 lemon, thinly sliced
- Early Harvest extra virgin olive oil
- 2-3 tablespoon fresh lemon juice
INSTRUCTIONS
- Preheat the oven to 350 degrees F and set a roasting sheet pan inside to warm.
- Using a mortar and pestle, crush garlic with salt until smooth. Add coriander and cumin and continue crushing. Mix in parsley and dill.
- Pat the fish dry, inside and out. Remove the dark vein that runs along the back of the cavity, if it’s still there. And if needed, run your knife along the cavity to open it up some more. Salt generously inside and on both sides outside, then place on a lightly oiled piece of foil that is large enough to enclose the fish.
- Stuff the fish cavity with lemon slices and the garlic and herb mixture you just prepared. Drizzle generously with olive oil.
- Fold the foil over the fish lengthwise, tightly closing the top seam to trap the steam. Place the foiled fish on top of the hot sheet pan and bake in the 350 degrees F heated-oven for 30-40 minutes, depending on the thickness of the fish.
- Remove from heat and add the lemon juice. Serve immediately with suggested sides and salads (see ingredient list).
Instructions
A Seafood Charlie Recipe
Ingredients
- 3 mackerel, filleted and boned
- 2 tbsp soy sauce
- 1 banana shallot, thinly sliced
- 25g pickled ginger, finely sliced
- 3 tsp black sesame seeds, toasted
- 3 tsp finely snipped chives
- 2 tsp vegetable oil
- drizzle of extra virgin olive oil, to serve
For the sweet & sour beetroot
- 500g cooked beetroot (not in vinegar)
- 1 bay leaf
- 100g clear honey
- 150ml red wine vinegar
- 1 tbsp black peppercorns
For the dressing
- 2 tsp wasabi
- 100g crème fraîche
Method
STEP 1
To make the sweet & sour beetroot, mix all the ingredients, except the beetroot, with 125ml water in a medium pan and bring to the boil. Take the pan off the heat and leave to cool. Drain and rinse the cooked beetroot, then slice half into thin rounds, cutting the rest into larger wedges for a contrasting texture. Once the pickling liquor is completely cold, pour into a large jar, add the beetroot and chill overnight.
STEP 2
The next day, brush the mackerel all over with the soy sauce and leave to marinate for 20 mins while you make the dressing. Whisk together the wasabi and crème fraîche, seasoning to taste. Heat your grill to its highest setting.
STEP 3
Remove the beetroot from the pickling liquor with a slotted spoon and divide evenly between each plate. Layer over the shallot, pickled ginger and toasted sesame seeds, then scatter over the chives to create the salad. Layering the salad creates a professional finish.
STEP 4
Put a wire rack over a baking tray and brush with the oil. Put the fillets on top of the wire rack and grill the fish, skin-side up, for 2-3 mins until the skin is charred and the fish is lightly cooked. If you want to char it further, use a blowtorch (see my tip below).
STEP 5
To serve, place the fish on top of each salad with a spoonful of the dressing. For added wow factor, drizzle the oil around the salad, along with a little of the pink pickling liquor from the beetroot, then serve immediately.
