Best 8 Spring Mackerel With Sour Grapes And Saffron Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Spring mackerel, a popular fish known for its delicate flavor and flaky texture, is often enjoyed during the warmer months. This recipe combines the freshness of spring mackerel with the tangy sweetness of sour grapes and the vibrant aromatics of saffron. The result is a colorful and flavorful dish that showcases the best of spring's bounty.

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

SPRING MACKEREL WITH SOUR GRAPES AND SAFFRON SALSA



Spring Mackerel With Sour Grapes and Saffron Salsa image

This recipe comes from the Portuguese islands of Madeira and the Azores (Chicharros de Agraco com Molho de Acafrao). Fresh sardines and mackerel are favorites in the Portuguese cuisine and while fresh sardines are hard to find, mackerel are more readily available. Usually made in midsummer, the grapes used are sour because they are in the middle of their growing season and are thus immature -- you can substitute mature grapes, unless you have a vineyard nearby! The ingredients all speak of Portugal: fish, olive oil, saffron, garlic, onion, grapes. Traditionally, this is made in a casuela, an unglazed earthenware dish which will fry without burning ... you can substitute any heavy seasoned cast iron or non-stick pan. An unseasoned pan will ruin the wonderful cornmeal coating and skin of the fish ... We had this recipe at a restaurant in the Douro Valley, but this version is from Elisabeth Luard's "The Food of Spain and Portugal". Submitted for Zaar World Tour 5 (2009).

Provided by Gandalf The White

Categories     Portuguese

Time 44m

Yield 4 serving(s)

Number Of Ingredients 12

4 mackerel, fresh, gutted, the more subcutaneous fat the better
2 teaspoons salt, as needed
1/4 cup cornmeal
3 tablespoons frying oil (traditional is pork lard, next best olive oil or a mix of the two, don't use a "flavorful" oil like )
1 onion, mild, chopped
2 garlic cloves, skinned and chopped
1 red pepper, seeded and chopped
2 tablespoons wine vinegar
1/4 teaspoon salt, to taste
1/2 teaspoon saffron thread
1/4 cup olive oil
1 tablespoon grapes, cut in half and seeded, immature (green)

Steps:

  • First make the salsa -- combine the onion, garlic, pepper, vinegar and a little salt in a bowl and marinate for the time it takes to prepare the fish.
  • Dry roast the saffron threads until they barely darken (don't let them burn).
  • Crush the saffron and add it to the marinating salsa in the bowl.
  • Mix in the olive oil and the grapes.
  • Now for the fish -- rinse and clean the fish.
  • Salt both sides and the cavity.
  • Dredge through the cornmeal, making sure to get a thorough coating.
  • Heat up 1-2 Tbsp oil in the frying pan, then pan fry each fish for 4-6 minutes per side, turning gently to leave the cornmeal coating intact.
  • Plate the fish, with the salsa along the side or passed separately.

FRESH CLASSIC GRAPE SALSA



Fresh Classic Grape Salsa image

Provided by Food Network

Time 1h

Yield 8 servings

Number Of Ingredients 8

2 cups coarsely chopped California seedless grapes (use all three colors)
1/2 cup chopped green onions
1/2 cup diced fresh chilies (or diced, canned Anaheim chilies)
2 tablespoons chopped fresh cilantro*
2 tablespoons vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon bottled hot pepper seasoning

Steps:

  • Combine all ingredients in medium bowl and mix well. Let stand at least one hour before serving. Drain off excess liquid before serving.
  • Nutritional analysis per serving: Calories 38; Protein 0.6g; Carbohydrate 9g; Fat 0.3g; 6% Calories from Fat; Cholesterol 0mg; Sodium 147mg; Fiber 0.7g

GRAPE AND AVOCADO SALSA



Grape and Avocado Salsa image

Always a hit at get-togethers this unique and delicious salsa is fabulous on chicken or fish. It can also be served with bagel chips or tortilla chips.

Provided by AMiller

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Avocado Salsa Recipes

Time 50m

Yield 8

Number Of Ingredients 9

1 ½ cups seedless red grapes, chopped
1 avocado - peeled, pitted and diced
¼ cup chopped red bell pepper
2 tablespoons chopped yellow bell pepper
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
½ teaspoon garlic salt
1 pinch ground black pepper

Steps:

  • Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.

Nutrition Facts : Calories 65.7 calories, Carbohydrate 8.4 g, Fat 3.9 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 116.4 mg, Sugar 5.6 g

SWEET & SOUR MACKEREL



Sweet & sour mackerel image

This healthy but substantial dish is ready in just half an hour, perfect for a midweek meal for two

Provided by Valentine Warner

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 15

4 fresh mackerel fillets, pin boned, each cut into 4 large pieces
2 tbsp plain flour
400-500ml/14-18fl oz sunflower oil
1 spring onion , finely sliced
2 tsp dark soy sauce
1 tbsp rice vinegar
3 tbsp tomato ketchup
1 tsp Thai fish sauce
2 tbsp sunflower oil
1 small onion , cut into six wedges
2 garlic cloves , very finely chopped
thumb-size piece fresh root ginger , finely chopped
300g/10oz fresh pineapple , peeled, cored and cut into rough 2cm chunks
1 long dried red chilli , cut into 3 pieces
1 tsp cornflour

Steps:

  • Mix the soy sauce, vinegar, ketchup, nam pla and 100ml cold water. Heat the tbsp sunflower oil in a large frying pan or wok until very hot. Add the onion, garlic and ginger. Stir-fry for 30 secs, then reduce the heat and stir in the sauce.
  • Add the pineapple and chilli, then cook for 3-4 mins until the pineapple is slightly soft and the sauce is hot. Mix the cornflour with 1 tbsp cold water and stir into the sauce. Cook until thickened and glossy. Season with plenty of ground black pepper.
  • Toss the fish with the flour and a pinch of salt until evenly coated. Place a medium saucepan over a high heat and add enough oil to rise 1cm up the sides of the pan. When the oil is hot, lower the fish into the pan using tongs and fry hard for about 1-2 mins on each side until golden and crisp. Drain on kitchen paper. Do not allow the oil to overheat and do not leave the hot oil unattended.
  • Reheat the sauce until bubbling, then spoon into warmed dishes and place the hot fish on top. Scatter with shredded spring onion and serve immediately.

Nutrition Facts : Calories 883 calories, Fat 65 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.67 milligram of sodium

SMOKED PEPPERED MACKEREL AND SOUR CREAM ON HOMEMADE POTATO CHIPS



Smoked Peppered Mackerel and Sour Cream on Homemade Potato Chips image

Categories     Dairy     Fish     Potato     Bake     Spring     Sour Cream     Gourmet

Yield Makes about 32 hors d'oeuvres

Number Of Ingredients 4

3 tablespoons vegetable oil
2 medium Yukon Gold or other boiling potatoes
3 tablespoons sour cream
an 8-ounce package smoked peppered mackerel

Steps:

  • Preheat oven to 375°F. and generously brush 2 large baking sheets with some oil.
  • With a mandoline or other hand-held slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush tops with some oil. Sprinkle slices with salt to taste. Bake slices in middle of oven until golden, 10 to 15 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Make more chips with remaining potato. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature. Top each potato chip with 1/4 teaspoon sour cream and a small piece of mackerel.

FRESH GRAPE SALSA



Fresh Grape Salsa image

This salsa is wonderful - sweet, sour, and a little spicy. We usually enjoy it with tortilla chips, but it can also be used as an accompaniment to fish or chicken dishes like other fruit-based salsas. It can be made with any color of seedless grapes, but red grapes are especially pretty with the green onions, chilies and cilantro.

Provided by KizmitRuby

Categories     Sauces

Time 1h20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 8

2 cups seedless grapes, coarsely chopped
1/2 cup green onion, chopped
1/2 cup anaheim chili, diced
2 tablespoons cilantro, chopped
2 tablespoons vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon bottled hot pepper sauce

Steps:

  • Combine all ingredients in medium bowl, mix well.
  • Let stand at least 1 hour before serving.
  • Drain off excess liquid before serving.

Nutrition Facts : Calories 34.6, Fat 0.1, Sodium 150, Carbohydrate 8.7, Fiber 0.7, Sugar 6.8, Protein 0.6

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

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

MACKEREL WITH PISTACHIO AND CARDAMOM SALSA



Mackerel With Pistachio and Cardamom Salsa image

This is a summer starter that works just as well as a main course, served with some herb-filled rice or fried potato slices. Both the cream and the cardamom salsa can be made in advance so you can have this dish on the table in as long as it takes to cook the fish, no longer than five minutes. If you choose to do this, just make sure to add the lime juice to the salsa at the very last minute to prevent the herbs from discoloring.

Provided by Yotam Ottolenghi

Categories     dinner, seafood, main course

Time 35m

Yield 4 servings as a starter, or 2 as a main course

Number Of Ingredients 12

1/2 teaspoon ground cardamom
Salt
4 mackerel fillets (from 2 roughly 1-pound/500-gram fish), skin on and pin bones removed
1 fat piece of ginger, 1-inch or 3-centimeters long, peeled
2 tablespoons/30 grams heavy cream (double cream)
2 tablespoons/30 grams sour cream (soured cream)
3/4 cup/30 grams loosely packed finely chopped cilantro leaves (coriander leaves)
1/2 cup/20 grams loosely packed finely chopped basil leaves
Heaping 1/3 cup/50 grams pistachios, lightly toasted and roughly chopped
Finely grated zest and juice of 1 to 2 limes (for 1 teaspoon zest and 2 tablespoons juice), plus 1 additional lime cut into wedges, for serving
1 green chile pepper (such as serrano), seeded and finely chopped
4 1/2 tablespoons/65 milliliters sunflower oil

Steps:

  • Mix about 1/8 teaspoon cardamom with a pinch of salt. Rub on both sides of the fish and set aside until ready to fry.
  • Finely grate the ginger and then press the pulp through a sieve or a small strainer (with a bowl underneath): You should get 1 teaspoon of juice. Discard the pulp and set the liquid aside.
  • Use a small whisk to whip the heavy cream (double cream) until stiff. Switch to using a spatula and then fold in the sour cream (soured cream), ginger juice and a small pinch of salt so you have a soft cream. Keep in the fridge until ready to use.
  • Combine the herbs with pistachios, remaining cardamom, the lime zest and juice, the chile pepper, 2 1/2 tablespoons oil and 1/8 teaspoon salt. Set aside.
  • When ready to serve, add the remaining 2 tablespoons oil to a large frying pan (nonstick works nicely) and place over high heat. Once very hot, add the mackerel fillets, skin-side down (the skin should sizzle) and fry for 2 minutes. Press the fillets down with a spatula as they cook to prevent the skin from curling up. Once the skin is crisp and golden brown, turn the fillets over and fry for another minute, until golden brown. (You can do this in two batches, if necessary.)
  • Transfer the mackerel to 4 individual plates. Spoon a quarter each of the ginger cream and the cardamom salsa next to each fillet and serve hot, with a wedge of lime.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 28 grams, Carbohydrate 8 grams, Fat 41 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 450 milligrams, Sugar 2 grams

Tips:

  • Use fresh, seasonal ingredients. Spring mackerel is at its best in the spring and early summer, when it is fat and flavorful. Sour grapes are also in season in the spring and summer.
  • Don't overcook the mackerel. Mackerel is a delicate fish that can easily be overcooked. Cook it just until it is opaque in the center, or about 3-4 minutes per side.
  • Make the saffron salsa ahead of time. The salsa can be made up to 24 hours ahead of time, so you can save time on the day you serve the mackerel.
  • Serve the mackerel with your favorite sides. Some good options include roasted vegetables, rice, or a salad.

Conclusion:

Spring mackerel with sour grapes and saffron salsa is a delicious and easy-to-make dish that is perfect for a spring or summer meal. The mackerel is cooked to perfection and the salsa is flavorful and refreshing. This dish is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #lactose     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #seafood     #easy     #european     #beginner-cook     #kosher     #summer     #portuguese     #fish     #dietary     #gluten-free     #seasonal     #inexpensive     #free-of-something     #saltwater-fish

Related Topics