Atka
Alaskan mackerel fillets (sushi grade) 1 tsp olive oil 1 avocado, sliced 1 cucumber, sliced 1 carrot, grated 1 daikon radish, grated 1 cup mung bean sprouts 2 cups mixed greens, chopped 1 cup purple cabbage, shredded 1 TBSP coconut... Read More»
1 tsp coconut oil (I use natural empire) 1/2 tsp fennel seeds 1 tsp cumin powder 1 onion diced 1 garlic clove finely diced 1 tsp tumeric powder Handful coconut flakes (I used Holland & Barrets) 300 ml almond milk 3
mackerel fillets Handful fresh parsley leaves
I was looking for some inspiration to use up a packet
of mackerel fillets that were going out of date.
The mackerel fillets can be quite fragile though, so I'd recommend using a barbecue fish holder or similar to prevent disintegration.
Rinse
the mackerel fillets and pat dry.
Pour the mixture over the fish and turn
the mackerel fillets to coat.
Baked mackerel: Spread fresh
mackerel fillets (some shops have frozen mackerel fillets: defrost as directed) with mustard of your choice, sprinkle with chopped fresh herbs (tarragon or dill are good), salt and pepper and bought or homemade breadcrumbs.
While the potatoes are boiling flake
the mackerel fillet.
Add
your mackerel fillets to the pan and top with fresh parsley.
Dave lost
a mackerel fillet that way on a charcoal grill on the beach in Islamorada, Florida.
The mackerel fillets are rubbed with turmeric making them a glorious shade of yellow while also adding a subtle earthiness.
I cook my version of this recipe a lot - great for using up
mackerel fillets / smoked salmon.