Mackerel is a strong fish. Its oily and its got a strong fish flavor. Its probably not the best fish for a non-seafoodie.
That being said, I love Mackerel! I love even just a simply pan seared filet of this fish, seasoned with no more than salt and pepper. This recipe is great If you're new to mackerel or not sure if its your favorite fish (or if its already your favorite fish). Its got a lot of flavors that will tame, but not mask, mackerel's distinct flavor.
This recipe is also for you if you've read the hype about turmeric. Supplement companies are even putting it in capsules and selling it at ridiculously inflated prices. Im not sure what "scientists" and "doctors" claim turmeric is good for, I just like the color and the ginger-like, earthy flavor.
If you've never heard of shirataki rice or noodles, you're probably in the majority. Its a grain free product made from vegetable fibers. Its virtually calorie free and sucks up whatever flavors you add to it. In this recipe I add some aromatic vegetables and herbs as well as a bit of an incredibly sweet and amazing, Harry and David, christmas present pear. Feel free to substitute this rice product with riced cauliflower (for another grain free option), or regular rice or quinoa (for all you grain-eaters out there).
This recipe is grain free and paleo.
Ingredients:
1/4 cup shirataki rice
2 tbsp carrots, finely diced
2 tbsp celery, finely diced
2 tbsp yellow onion, finely diced
1/4 tsp fresh ginger, minced
1 clove garlic, minced
1/2 small chile pepper, seeds discarded, minced
Pinch salt
Pinch pepper
1 tsp coconut oil
1/8 large pear (or a 1/4 or a small pear), diced
5 oz spanish mackerel filet, skin on, boneless
1/4 tsp turmeric
1/4 tsp paprika
1/4 grapefruit, diced
1 tsp cilantro, minced
Method:
Drain shirataki rice in a sieve. Boil for 2 or 3 minutes. Drain again in a sieve. Set aside.
Saute carrots, celery, onion, giger, garlic, chili pepper, salt and pepper in lightly greased medium sized pan over medium heat, when the veggies begin to lightly brown and become aromatic add in the pear and lower the heat slightly. Add in the boiled and drained rice and simmer off any liquid over low heat.
Generously sprinkle turmeric and paprika over the flesh of the mackerel, leaving the skin side unseasoned. Toss any turmeric and paprika that doesn't fit on the surface of the fish into the shirataki rice mixture. Place fish in a lightly greased pan, skin up, over medium heat. Sear for 3 minutes or until the spices begin to turn dark. Flip the fish and sear with the skin down for another 3 minutes, or until the skin is crisp and the fish is firm and opaque throughout with a center temperature of about 140 degrees.
Serve fish next to rice with a garnish of grapefruit and cilantro.
Don't know what to do with the rest of that pear? Make this Shrimp Arugula and Pear Salad.
That being said, I love Mackerel! I love even just a simply pan seared filet of this fish, seasoned with no more than salt and pepper. This recipe is great If you're new to mackerel or not sure if its your favorite fish (or if its already your favorite fish). Its got a lot of flavors that will tame, but not mask, mackerel's distinct flavor.
This recipe is also for you if you've read the hype about turmeric. Supplement companies are even putting it in capsules and selling it at ridiculously inflated prices. Im not sure what "scientists" and "doctors" claim turmeric is good for, I just like the color and the ginger-like, earthy flavor.
If you've never heard of shirataki rice or noodles, you're probably in the majority. Its a grain free product made from vegetable fibers. Its virtually calorie free and sucks up whatever flavors you add to it. In this recipe I add some aromatic vegetables and herbs as well as a bit of an incredibly sweet and amazing, Harry and David, christmas present pear. Feel free to substitute this rice product with riced cauliflower (for another grain free option), or regular rice or quinoa (for all you grain-eaters out there).
This recipe is grain free and paleo.
Ingredients:
1/4 cup shirataki rice
2 tbsp carrots, finely diced
2 tbsp celery, finely diced
2 tbsp yellow onion, finely diced
1/4 tsp fresh ginger, minced
1 clove garlic, minced
1/2 small chile pepper, seeds discarded, minced
Pinch salt
Pinch pepper
1 tsp coconut oil
1/8 large pear (or a 1/4 or a small pear), diced
5 oz spanish mackerel filet, skin on, boneless
1/4 tsp turmeric
1/4 tsp paprika
1/4 grapefruit, diced
1 tsp cilantro, minced
Method:
Drain shirataki rice in a sieve. Boil for 2 or 3 minutes. Drain again in a sieve. Set aside.
Saute carrots, celery, onion, giger, garlic, chili pepper, salt and pepper in lightly greased medium sized pan over medium heat, when the veggies begin to lightly brown and become aromatic add in the pear and lower the heat slightly. Add in the boiled and drained rice and simmer off any liquid over low heat.
Generously sprinkle turmeric and paprika over the flesh of the mackerel, leaving the skin side unseasoned. Toss any turmeric and paprika that doesn't fit on the surface of the fish into the shirataki rice mixture. Place fish in a lightly greased pan, skin up, over medium heat. Sear for 3 minutes or until the spices begin to turn dark. Flip the fish and sear with the skin down for another 3 minutes, or until the skin is crisp and the fish is firm and opaque throughout with a center temperature of about 140 degrees.
Serve fish next to rice with a garnish of grapefruit and cilantro.
Don't know what to do with the rest of that pear? Make this Shrimp Arugula and Pear Salad.