Best 4 Broiled Mackerel With Onion And Pickle Butter Recipes

MACKEREL (BROILED BOSTON OR ATLANTIC MACKEREL)

Steps:

• Have your fish monger clean& split for broiling, or buy fillets.
• Preheat broiler to 450 degrees.
• Brush fish with olive oil on both sides.
• Place fish, skin side down, on a greased broiler rack, 2” below the heat.
• Broil 5 minutes, then turn the fish& broil the other side for 3 minutes.
• While the fish broils, melt the butter.
• Mix the melted butter with salt, pepper, lemon juice, garlic powder, onion powder,& parsley.
• Place the fish on a warmed serving platter,& pour the butter sauce over the fish.
• Sprinkle lightly with paprika& serve at once.

PEPPERED MACKEREL & PINK PICKLED ONION SALAD

Steps:

• Mix together the onion, vinegar, sugar and a pinch of salt. Leave to pickle while you dice the beetroot and roughly chop the nuts.
• Divide the watercress and smoked mackerel between six plates. Scatter over the beetroot and nuts, then top with a cluster of the pickled onions. Whisk the oil into the pickling vinegar, then drizzle the dressing around the outside of each plate.

MACKEREL WITH ONIONS AND CAPERS

Steps:

• Sprinkle fillets with salt and pepper and set aside.
• Cut onions in half lengthwise. Place each half cut side down on a flat surface and cut onions into very thin slices. There should be about 3 cups.
• Heat one tablespoon of the oil and one tablespoon of the butter in a saucepan. Add onions and cook, stirring fairly often, about 10 minutes or until golden brown. Sprinkle with salt and pepper.
• Add wine and cloves and cover closely. Bring to the boil and let cook over low heat about 20 minutes.
• Meanwhile, put the milk in a flat dish and add salt and pepper. Put the fillets in the milk and turn. Let stand until ready to use.
• Sprinkle the flour on a flat surface. Lift the fillets from the milk, one at a time, and shake off excess milk. Do not pat dry. Dip the fillets in the flour to coat well on both sides. Shake off excess.
• Heat the remaining 1/4 cup of oil in a skillet large enough to hold the fillets in one layer and when it is quite hot add the fillets, skin side up. Cook on one side over moderately high heat 3 minutes. Turn the pieces and cook on the other side about 3 minutes. Tilt the pan and baste the fillets occasionally as they cook.
• Arrange the fillets on a serving dish and spoon an equal portion of the onion mixture over each fillet.
• Heat the remaining 3 tablespoons butter in a skillet and cook, shaking the skillet vigorously around and around until the butter starts to brown and takes on a hazelnut color.
• Add the vinegar and pour the mixture over the onion-topped mackerel. Sprinkle with parsley and capers and serve immediately.

BROILED MACKEREL FILLETS WITH TOMATO-CAPER SAUCE

Steps:

• Preheat the broiler to high.
• Place the mackerel fillets on a flat dish and sprinkle them with salt and pepper. Brush the fillets with 2 tablespoons of the olive oil and sprinkle the thyme evenly over the fillets. Set aside.
• Place the tomatoes in boiling water for about 10 seconds. Drain and pull away the skin. Cut away the core and discard. Cut the tomatoes crosswise and then cut into small cubes. Set aside.
• Heat the remaining oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until wilted. Add the garlic, turmeric, capers, lemon juice and rind, tomatoes, cayenne, salt and pepper. Cook, stirring, 3 minutes. Set aside and keep warm.
• Place the mackerel fillets skin side up under the broiler and cook about 3 minutes. Carefully flip the fillets and cook another 3 to 4 minutes until the fish is cooked through.
• Transfer the fillets to a warm serving plate and spoon equal portions of the tomato-caper sauce over them. Sprinkle with parsley and serve immediately.