Best 3 Spring Mackerel With Sour Grapes And Saffron Salsa Recipes

Spring mackerel with sour grapes and saffron salsa is a delightful and refreshing dish that showcases the delicate flavors of spring. The mackerel is cooked to perfection, resulting in a tender and flaky texture. The sour grapes and saffron salsa adds a bright and tangy contrast to the richness of the fish. This dish is sure to impress your guests and is perfect for a special occasion.

Along with the main recipe, the article also includes a recipe for a saffron-infused olive oil and a recipe for a spring salad with roasted grapes. The saffron-infused olive oil is a versatile condiment that can be used to dress salads, drizzle over grilled vegetables, or add a touch of flavor to pasta dishes. The spring salad with roasted grapes is a light and flavorful side dish that is perfect for any occasion.

Here are our top 3 tried and tested recipes!

PAN-FRIED MACKEREL WITH ORANGE SALSA

Pan-fried mackerel with orange salsa image

Mackerel is not only a sustainable fish, it's also rich in omega-3 and cooks in minutes - great with a citrus sauce

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 21m

Number Of Ingredients 8

Ingredients

4 boneless mackerel fillets (about 75g/2½ oz each), thawed if frozen
½ tsp smoked paprika (see tips below)
2 oranges , segmented (see tips below)
1 large shallot , very finely sliced
50g pitted black kalamata olive , roughly chopped
½ x 20g pack flat-leaf parsley , chopped
1 tbsp olive oil
new potatoes and green beans, to serve (optional)

Steps:

Rub the fillets on both sides with the paprika and a little salt, then set aside. Mix the orange segments with the shallot, olives, parsley and a good grinding of black pepper.
Heat the oil in a large frying pan and fry the mackerel on both sides for 2-3 mins. Serve with the salsa and some new potatoes and green beans, if you like.

Nutrition Facts : Calories 466 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.3 milligram of sodium

PAN-SEARED MACKEREL WITH SWEET PEPPERS AND THYME

Pan-Seared Mackerel With Sweet Peppers and Thyme image

Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It's traditionally prepared by pickling the fillets in vinegar, but I've never quite cottoned to its biting flavor. To me, it overwhelms the delicacy of a good fresh piece of fish. At home, I sprinkled the fish fillets with salt, pepper and some sweet paprika. Then I let them sit while I slowly stewed the leeks, carrots and peppers with some garlic and thyme. I seared the fish until lightly browned but still very moist inside. When people say they don't like mackerel because it's too strong and dry, it's usually because the fish has been overcooked. But when cooked right, until just flaky in the center, the flesh is mild and almost buttery.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/4 pounds mackerel fillets
1/2 teaspoon kosher salt, more for seasoning
1/2 teaspoon black pepper, more for seasoning
1/2 teaspoon sweet paprika
6 tablespoons extra virgin olive oil, more as needed
2 leeks, white and light green parts only, thinly sliced
2 carrots, peeled and thinly sliced into rounds
1 small red bell pepper, thinly sliced
1 small orange or yellow bell pepper, thinly sliced
5 large thyme sprigs
3 garlic cloves, minced
1/2 cup dry rosé or white wine
1/2 teaspoon sherry vinegar, more to taste

Steps:

Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.
Set a large skillet over medium heat and add 5 tablespoons oil. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes. Add garlic, stirring gently, and cook for 2 minutes more. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.
Wipe the skillet with a paper towel, add remaining oil, and set over high heat. When oil is hot, add mackerel in one layer, skin side down. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Add fillets to platter and spoon vegetables on top of fish.

Nutrition Facts : @context http, Calories 561, UnsaturatedFat 30 grams, Carbohydrate 16 grams, Fat 40 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 397 milligrams, Sugar 4 grams

TEXAS TRASH SALSA

Texas Trash Salsa image

My husband and I lived on a small island in the Azores for two years. Fresh foods were hard to come by at times, so our group of friends all found many recipes using canned foods. This recipe is from a friend named Bobbie and I still make it today, even though I can now find a multitude of fresh ingredients. This is also good when used as a topping for hamburgers. If you want to make it spicier, you can add chopped jalapenos or hot sauce to taste. Cook time is chilling time.

Provided by Kendra

Categories Sauces

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 (15 ounce) cans diced tomatoes
1 onion
2 (4 ounce) cans chopped green chilies
1 (4 ounce) can chopped black olives
1 teaspoon vinegar
2 teaspoons garlic salt
4 tablespoons olive oil (I use extra virgin olive oil)
salt and pepper
tortilla chips

Steps:

Drain tomatoes well, reserving juice.
Put peeled and quartered onion in a blender, then top with remaining ingredients.
Pulse blender until ingredients are chopped as finely as you wish.
By putting onion in the blender first, it will chop more finely than remaining ingredients.
If salsa seems too thick, you can thin it by adding some of the reserved tomato juice.
This can be eaten immediately, but tastes best if allowed to chill for 2 hours.

Tips for Cooking Spring Mackerel with Sour Grapes and Saffron Salsa:

- Choose fresh mackerel fillets with bright, firm flesh and no strong odor. - To ensure even cooking, score the skin side of the mackerel fillets before pan-frying. - Use a non-stick skillet or well-seasoned cast iron pan to prevent the fish from sticking. - Cook the mackerel fillets over medium heat to prevent overcooking and maintain the delicate flavor. - For the salsa, use a combination of sweet and sour grapes to balance the flavors. - Roast the grapes briefly in the oven to enhance their sweetness and caramelize their edges. - Add toasted almonds, parsley, and mint to the salsa for extra texture and flavor. - Use a good quality saffron to infuse the salsa with its distinct aroma and flavor. - Serve the mackerel fillets with the salsa and garnish with fresh herbs for a colorful and flavorful dish.

Conclusion:

Spring mackerel with sour grapes and saffron salsa is a delicious and elegant dish that showcases the delicate flavor of mackerel. This recipe provides step-by-step instructions and helpful tips for perfectly cooked fish and a vibrant, flavorful salsa. Whether you're a seasoned cook or a beginner, this dish is sure to impress with its combination of fresh, seasonal ingredients and vibrant flavors. Serve it as a main course for a special occasion or a casual weeknight dinner, and enjoy the delightful taste of spring in every bite.

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