Best 4 Spanish Mackerel With Almond Caper Butter Recipes

SPANISH MACKEREL WITH ALMOND CAPER BUTTER

Steps:

• In a small sauté pan, dry roast the almonds over low heat for about 3-5 minutes until golden, then remove from heat and let cool.
• Pulse the almonds to a smaller uniform size, almost like coarse sand, in a food processor.
• Place softened butter in a bowl, and whip until pale.
• Chop up the capers to a fine mince and add to the bowl with almonds, fresh parsley and lemon juice.
• Stir with a spatula or spoon to mix thoroughly. Season to taste.
• Roll out a sheet of cling wrap on a flat surface.
• Spoon out some of the butter mixture in a long line. Cover with cling wrap and gently roll into a log about an inch and a half in diameter.
• Secure the ends by tying in a not. Refrigerate for about an hour until firm.
• In a colander, place eggplant slices and toss with salt, about a tablespoon. Let stand for 30 minutes to draw out all the liquids. Drain.
• In a sauté pan, drizzle some olive oil and heat over a medium flame.
• Pan fry the vegetables until evenly toasted on all sides, about 3-5 minutes. let drain over kitchen towels.
• In a sauce pan, add onions and garlic and toss until tender, about 3-5 minutes.
• Add peeled tomatoes and bring to a boil. Lower heat and let simmer for 30-45 minutes stirring occassionally. This slowly brings out the fruit sugars.
• Add the fresh herbs when the tomatoes have reduced by half. Season to taste.
• Ladle the sauce in a small baking pan. Spread evenly.
• Now layer the vegetables in rows.
• Cover with parchment or wax paper and bake in oven 200C for 10-15 minutes.
• Place fillet in a bowl. Drizzle with olive oil and lemon juice. Then season with salt and pepper.
• Heat sauté pan over medium heat. Add a little olive oil.
• Lay fish one side and lower heat. Sear each side for one minute. Fish cooks easily, so keep an eye on how long it is over the fire. A protein food, it tends to get tough the longer it stays over heat.
• Lay the ratatouille neatly in the center of the plate. Add a bit of the tomato sauce.
• Place the seared Tanigue on top of the ratatouille.
• Top with a slice of almond caper butter. You can garnish it with a chive.

BROILED SPANISH MACKEREL

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
• Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
• Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.

MACKEREL WITH OLIVES, ALMONDS AND MINT

Steps:

• Heat oven to 400 degrees. Place mackerel on a rimmed baking sheet. Drizzle fillets with oil and juice from the lime and sprinkle with salt. Roast for 7 to 10 minutes, until done to taste.
• While the fillets roast, spread out almonds in a large skillet set over medium heat and toast until fragrant and lightly golden, about 3 minutes. Pour almonds onto a plate to cool.
• Add wine to the skillet and let reduce until syrupy, about 3 minutes. Whisk in butter until smooth, then stir in a pinch of salt, pepper and garlic and let heat for 20 seconds to warm the garlic. Remove from heat and stir in olives and almonds.
• Spoon olive sauce over fish, garnish with mint, and serve.

PAN-SEARED MACKEREL WITH SWEET PEPPERS AND THYME

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.