![]() ![]() Use pliers or tweezers to pull out the bones.) 2 tablespoons rapeseed oil (canola oil) or vegetable oil 1. The last time I made these mackerel fillets for myself, I ate them together with my Carrot and Quinoa Salad –YUM! Marinade: 1 teaspoon fennel seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds Thumb-size piece of fresh ginger – finely grated 1 fat garlic clove, crushed Grated zest and juice of 1 unwaxed lime 1½ tablespoon olive oil A good pinch of cayenne pepper Salt and pepper 4 -6 mackerel fillets (depending on size), with the skin left on and pin-boned (To pin-bone filleted fish, run your fingers over the surface of the fillet to locate the ends of the bones. Or - for a lighter meal - eat them with a salsa like my Asian-Style Mango Salsa or a salad. Check out the citrus couscous I make with my Ginger-Glazed Salmon recipe – another super-tasty fish dish loaded with Omega 3. You can serve these marinated mackerel fillets with citrus-infused couscous. My dream scenario is eating them more or less as soon as they are out of the sea – which luckily I’ve been able to do at times. This is not a type of fish that you should buy and leave in the fridge for a day or two. ![]() My only problem with mackerel is that unless I can manage to buy really fresh ones, I’m not that fond of them. Oily fish is the best source of omega 3 and mackerel is pretty much at the top of fish rich in Omega 3 (see Fourth of May Diary). Mackerels are loaded with super-healthy Omega 3 fats, the type of fats that our brains and bodies depend upon. This is a recipe for utterly tasty marinated mackerel fillets. The acid will break down the salmon even if it’s frozen.While I love mackerel fried in nothing but a bit of butter, this fish can handle the heat of spices. No, don’t freeze salmon in the marinade, as it will surpass the 60 minute time limit. The marinade will start to break down the fish, and if you marinate it for longer than an hour, it will turn into ceviche and then start to get mushy. How Long To Marinate Salmon?ģ0 minutes is the ideal time to marinate salmon, but you can go up to 60 minutes. You can mix together the marinade a day or two in advance, but wait to marinate the fish until right before cooking. Whatever method you use, check the internal temperature with an instant read thermometer - 135 to 140 degrees F is ideal for salmon that is flaky and moist, not dry. I love this marinade for grilled salmon, but you can also use it for pan seared or baked salmon. Transfer the marinade to a large zip lock bag or baking dish, add the salmon, and move it around to coat in marinade. Add 1/2 teaspoon of crushed red pepper flakes to the marinade if you like more heat. ![]() Black pepper adds a little kick, but this recipe is not spicy.
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