Best 3 Pan Fried Mackerel With Orange Salsa Recipes

Pan-fried mackerel with orange salsa is a delectable dish that combines the rich, flavorful mackerel fish with the vibrant and tangy orange salsa. This dish is a perfect balance of flavors and textures, with the crispy, flaky mackerel paired with the juicy, refreshing salsa. The orange salsa adds a delightful sweetness and acidity to the dish, while the mackerel provides a savory, umami flavor. This article will provide you with a step-by-step guide on how to prepare this delicious dish, ensuring that you create a culinary masterpiece that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

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

MACKEREL WITH ORANGE AND AVOCADO SALSA

Mackerel With Orange and Avocado Salsa image

Make and share this Mackerel With Orange and Avocado Salsa recipe from Food.com.

Provided by Johnny C.

Categories Oranges

Time 30m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

2 mackerel fillets
2 ounces Greek yogurt
1 large orange (or 2 small ones)
1 avocado
1/2 medium red onion
1 medium lemons or 1 medium lime
1/2 ounce pitted black olives
1 tablespoon of chopped parsley or 1 tablespoon coriander
2 tablespoons olive oil
1 teaspoon chili flakes (optional)
3 medium garlic cloves
1 teaspoon dried basil
1/2 teaspoon ground cumin
1 teaspoon lime zest or 1 teaspoon lemon zest
1/2 teaspoon sugar
salt and pepper
1 teaspoon poppy seed

Steps:

For the fillets:.
Mix 1 tbspoon of olive oil with 1 tbspoon of lemon juice, sweet paprika, cumin, basil, salt and pepper(to taste) and rub the fillets (on the meaty side not on the skin).
Heat 1 tbspoon of olive oil in a non stick pan over medium to high heat and fry the fillets both sides, about 1.1 and half minutes each side (to get it perfect, watch when the fillets are turning white at least half of their thickness before you flip them over).
For the greek yogurt sauce:.
Mix the yogurt with the crushed garlic, chilli flakes, sugar, salt and pepper (to taste), lime or lemon zest, juice from half lemon or lime (add juice to your taste, keep in mind that the sauce must be sour and a bit sweet with a kick of hotness from the chilli flakes).
For the fresh orange salsa :.
Peel the oranges (and each slice separatley) and chop them roughly, chop the onion, avocado, parsley or coriander and the olives. Add them all into a bowl, add the poppy seeds, a bit of lime or lemon juice, 1 teaspoon of olive oil (optional) and mix them all togheter.
Serve hot with lime or lemon slices.

Nutrition Facts : Calories 602.1, Fat 45.5, SaturatedFat 7.9, Cholesterol 78.4, Sodium 165.2, Carbohydrate 28.6, Fiber 11.1, Sugar 12.3, Protein 25.2

Tips:

To choose the freshest mackerels, look for fish with bright, clear eyes, firm flesh, and red or pink-colored (not brown) around the collar bone. You can also have your fishmonger fillet the fish for you.
Prepare the marinade first and then cook the fish so the fish can marinate for at least 15 minutes, but not more than 30 minutes.
Sear the fish skin-side down first in a hot pan for a crispy skin and then finish cooking the fish on medium heat.
Do not overcook the fish. Cook it until it is just cooked through. You can check by inserting a fork into the thickest part of the fish. If the fish flakes easily, it is cooked.
Serve the fish immediately with the orange salsa.

Conclusion:

This pan-fried mackerels with orange salsa is an easy and delicious recipe that is perfect for a weeknight dinner. The marinade adds flavor and moisture to the fish, and the orange salsa is a refreshing and zesty topping. This dish will impress your family and friends. It is also a healthy recipe that is packed with nutrients. The mackerels are a good source of protein, omega-3 fatty acids, and vitamins, while the orange salsa is a good source of vitamin C and antioxidants. So, what are you waiting for? Try this recipe today and let me know how it turns out!