Mackerel With Orange & Harissa Glaze

Name: Mackerel With Orange & Harissa Glaze
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Global
Ingredients: 1 bunch coriander , very roughly chopped; 2 Tbsps extra virgin olive oil; 1 teaspoon harissa (to taste, as brands vary); 1 orange, juice and zest of , grated; 283 grams 300 g filleted mackerel, skin on; 57 grams 50 g pine nuts , toasted; 2 Tbsps plain flour; 1 teaspoons smoked paprika

Mackerel With Orange & Hariss It works well as an expensive main course. Head to the store and pick up coriander, pine nuts, harissa, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Sift flour with smoked paprika and seasoning.

Ingredients you will need

Smoked Paprika

Seasoning

All Purpose Flour

Roll the mackerel fillets in the sifted flour mixture. Shake off excess flour and set the fish aside in a single layer.To make the glaze; put 1 tablespoon of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together.

Ingredients you will need

Mackerel Fillets

Orange Zest

Olive Oil

Harissa

All Purpose Flour

Shake

Juice

Fish

Roll

Equipment you will use

Whisk

Bowl

Heat remaining olive oil in a frying pan with until very hot. Fry the fish fillets for 5 minutes on the skin side, then on the flesh side.When the fish is nearly cooked (it should look firm), pour over the orange and harissa glaze; bring to the boil and allow the liquid to bubble until sticky.

Ingredients you will need

Fish

Olive Oil

Harissa

Orange

Glaze

Equipment you will use

Frying Pan

Sprinkle over the pine nuts and coriander.

Ingredients you will need

Coriander

Pine Nuts

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

1bunch

coriander , very roughly chopped 2Tbsps

extra virgin olive oil 1teaspoon

harissa (to taste, as brands vary)1

orange, juice and zest of , grated 283grams

300 g filleted mackerel, skin on 57grams

50 g pine nuts , toasted 2Tbsps

plain flour 1teaspoons

smoked paprika

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.