SPRING MACKEREL WITH SOUR GRAPES AND SAFFRON SALSA
This recipe comes from the Portuguese islands of Madeira and the Azores (Chicharros de Agraco com Molho de Acafrao). Fresh sardines and mackerel are favorites in the Portuguese cuisine and while fresh sardines are hard to find, mackerel are more readily available. Usually made in midsummer, the grapes used are sour because they are in the middle of their growing season and are thus immature -- you can substitute mature grapes, unless you have a vineyard nearby! The ingredients all speak of Portugal: fish, olive oil, saffron, garlic, onion, grapes. Traditionally, this is made in a casuela, an unglazed earthenware dish which will fry without burning ... you can substitute any heavy seasoned cast iron or non-stick pan. An unseasoned pan will ruin the wonderful cornmeal coating and skin of the fish ... We had this recipe at a restaurant in the Douro Valley, but this version is from Elisabeth Luard's "The Food of Spain and Portugal". Submitted for Zaar World Tour 5 (2009).
Provided by Gandalf The White
Categories Portuguese
Time 44m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- First make the salsa -- combine the onion, garlic, pepper, vinegar and a little salt in a bowl and marinate for the time it takes to prepare the fish.
- Dry roast the saffron threads until they barely darken (don't let them burn).
- Crush the saffron and add it to the marinating salsa in the bowl.
- Mix in the olive oil and the grapes.
- Now for the fish -- rinse and clean the fish.
- Salt both sides and the cavity.
- Dredge through the cornmeal, making sure to get a thorough coating.
- Heat up 1-2 Tbsp oil in the frying pan, then pan fry each fish for 4-6 minutes per side, turning gently to leave the cornmeal coating intact.
- Plate the fish, with the salsa along the side or passed separately.
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Sajib Raj
[email protected]This dish was easy to make and very flavorful. The mackerel was cooked perfectly and the salsa was delicious. I would definitely recommend this recipe to others.
Qureshipti Qureshipti
[email protected]I'm not a huge fan of mackerel, but this recipe changed my mind! The salsa was so good that it made the mackerel taste amazing. I will definitely be making this again.
cali maduana
[email protected]This recipe is a keeper! The mackerel was moist and flaky, and the salsa was flavorful and tangy. I served it with roasted potatoes and asparagus, and it was a perfect meal.
Brandon Harris
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures. The mackerel was cooked to perfection and the salsa was the perfect complement.
Abdu Abdullah
[email protected]This recipe is a great way to cook mackerel. The salsa is flavorful and bright, and it complements the fish perfectly. I would definitely recommend this recipe to others.
Omo badoo5
[email protected]I made this dish for my family and they loved it! The mackerel was cooked perfectly and the salsa was flavorful and bright. I will definitely be making this again.
Sindiswa Lusanda
[email protected]This dish was easy to make and very flavorful. The mackerel was cooked perfectly and the salsa was delicious. I would definitely recommend this recipe to others.
Hemraj Balayar
[email protected]I'm not a huge fan of mackerel, but this recipe changed my mind! The salsa was so good that it made the mackerel taste amazing. I will definitely be making this again.
MD Milon Sarkar
[email protected]This recipe is a keeper! The mackerel was moist and flaky, and the salsa was flavorful and tangy. I served it with roasted potatoes and asparagus, and it was a perfect meal.
roblox girl
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures. The mackerel was cooked to perfection and the salsa was the perfect complement.
Mirza jee
[email protected]This dish was absolutely delicious! The mackerel was cooked perfectly and the salsa was flavorful and bright. I will definitely be making this again.