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Mackerel with Mint, Garlic and Chilli
4 Mackerel; weighing 800g (1 1/4lb) in total
200 ml White wine vinegar; (7fl oz)
Salt and freshly ground black pepper
1 pn Dried chilli flakes
2 Cloves garlic; finely chopped
25 Fresh mint leaves; roughly chopped
2 tb Extra virgin olive oil
4 Lemon wedges
Remove the head and fins from the mackerel, then fillet them making sure no
stray bones are left. Score the skin of each fillet twice. Steam the
fillets until just cooked through, about 5 minutes. Put the fillets in a
shallow dish close together. Cover with the vinegar and leave to marinate
for 1 hour.
Drain the vinegar away. Season the mackerel fillets with salt and pepper
and the chilli flakes. Scatter the garlic and mint over the fillets.
Drizzle with the extra virgin olive oil. Serve with wedges of lemon.