And the mackerel was a non-oily tasty fish - now I'll know to use it as another option along with my usual salmon and halibut. The mustard vinaigrette was great - on the fish and the potatoes and quinoa. I took a chance on the mackerel and checked this site for options and used this recipe. I hadn't had mackerel before, but with the crazy run at the supermarket leading up to our mega-snowstorm, Whole Foods sold out of salmon.
My husband was very impressed with the dish, and I loved it as well. I did pretty much everything else as specified. I rubbed the garlic-paprika paste in the fish's belly and also into slits cut into the sides. I used a whole mackerel, which I cooked for about 20 minutes (and then left in the turned-off oven for a while while the (large) potatoes cooked and I made a time-consuming kale salad). My spouse raved about it, and wanted to go right out and catch some more mackerel to have it again! Also, the potatoes were delicious and it was just the right amount of vinaigrette sauce. This recipe really enhanced the flavor of the fish and it was lovely. Added some lemon pepper and used dry white wine instead of the white wine vinegar that I didnt have.įabulous recipe! Took the mackerel we caught earlier out of the freezer, so was not sure if it would be fishy. Even my picky seventeen year old enjoyed it! The Spanish vinaigrette is is very tasty and perfectly suited to the mackerel flavor.Įasy and excellent. This was wonderful! I'm saving this recipe for future use. Drooped arugula over as well to add color and bite, then a hit of hot sauce. Cut lemons as garnish laid on top but found they really added to each bite. Used some lentils (French 1/3) and quinoa (2/3) as the base instead of potatoes. I cooked while taking an unexpected call - it's that simple. Unexpectedly good dish - as noted by others, easy and flavorful. Followed the recipe exactly as written and added an extra side of rocket (arugula) with shaved parmesan and lemon infused extra virgin olive oil which complemented nicely. Will definitely make this again.ĭelicious! I'm not a fan of fishy fish, but we caught some fresh mackerel that we needed to cook for dinner. I wouldn’t change a single thing about it. My husband caught Spanish Mackerel and so I gave this recipe a try. great weeknight dinner, but fancy enough to impress guests at a dinner party.
It can be a bit overwhelming.ĭidn't do it with potatoes but had pasta with a bit of the vinaigrette still a wonderful recipe so easy and tasty. Result? Delightfully crispy skin.Īlso don't go too heavy on the paste. Note: On the second batch (I barely saw the first) I dried the skins thoroughly, brushed it with just a bit of oil, then salted it. This was delightful! Simple and delicious! But that garlic and paprika paste would make a tennis shoe taste good. I love this recipe, and make the saffron vinaigrette frequently to use on other meats and on salads Only changes are to chop a little fresh or dried oregano into the garlic paprika paste and to be generous with the dressing on the potatoes. Great recipe! I have made this several times substituting fresh bonito or skipjack tuna for the mackerel. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette. Season with salt, then add a couple of tablespoons of the vinaigrette. Crush lightly with the back of a fork, then add the scallions and stir to combine. Return to the pan with 1 tablespoon of olive oil. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain.
#Spanish macro fish skin
Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Line a baking sheet with parchment paper and brush lightly with olive oil. Put all the ingredients into a small bowl and whisk together with a fork. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste.
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