Spanish Mackerel with Three Sauces

Name: Spanish Mackerel with Three Sauces
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Spanish, European
Ingredients: 355 milliliters basil leaves; 4 servings Cayenne pepper; 1 small garlic clove, chopped; 118 milliliters heavy cream; 1 teaspoons chopped lemon thyme; 1 Zest of lemon, cut into 1/8-inch dice, plus 3 tablespoons fresh lemon juice; 1 mango—peeled, pitted and cut into 1/8-inch dice; 3 Tbsps black-olive tapenade; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 1 Tbsp freshly grated Parmesan cheese; 1 Tbsps pine nuts; 4 servings Salt; 4 servings Salt and freshly ground pepper; 680 grams Spanish mackerel fillets, with skin; 3 Tbsps sugar; 2 Tbsps water

Spanish Mackerel with Three Sauces might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 36g of protein, 45g of fat, and a total of 606 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have heavy cream, water, salt, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

In a small saucepan of boiling water, cook the lemon zest for 1 minute; drain. Repeat 2 more times. In the saucepan, combine the blanched lemon zest with the lemon juice, sugar and water and simmer over moderate heat until syrupy, about 8 minutes.

Ingredients you will need

Lemon Juice

Lemon Zest

Sugar

Water

Equipment you will use

Sauce Pan

Add the mango and simmer for 1 minute. Stir in the lemon thyme.

Ingredients you will need

Lemon Thyme

Mango

In a mini food processor, pulse the basil leaves with the olive oil, Parmesan, garlic and pine nuts until a sauce forms. Season the pesto with salt.

Ingredients you will need

Fresh Basil

Olive Oil

Pine Nuts

Parmesan

Garlic

Pesto

Sauce

Salt

Equipment you will use

Food Processor

In a saucepan, simmer the cream over moderately low heat until reduced by one-fourth, about 4 minutes.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Add the tapenade and simmer for 1 minute. Season lightly with salt.

Ingredients you will need

Tapenade

Salt

In a large skillet, heat the olive oil until shimmering. Season the mackerel with cayenne, salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Mackerel

Ground Cayenne Pepper

Equipment you will use

Frying Pan

Add the fillets to the skillet, skin side down, and cook over high heat until browned and crisp, about 4 minutes. Turn and cook just until done, about 2 minutes longer.

Equipment you will use

Frying Pan

Spoon the olive cream onto 4 plates and top with the mackerel. Dollop the lemon-mango confit on each plate and spoon the pesto alongside.

Ingredients you will need

Mackerel

Cream

Lemon

Mango

Olives

Pesto

Serve at once.

Equipment

Sauce Pan

Food Processor

Frying Pan

Ingredients

Servings:

355milliliters

basil leaves 4servings

Cayenne pepper 1small

garlic clove, chopped 118milliliters

heavy cream 1teaspoons

chopped lemon thyme 1

Zest of lemon, cut into 1/8-inch dice, plus 3 tablespoons fresh lemon juice 1

mango—peeled, pitted and cut into 1/8-inch dice 3Tbsps

black-olive tapenade 2Tbsps

extra-virgin olive oil 3Tbsps

extra-virgin olive oil 1Tbsp

freshly grated Parmesan cheese 1Tbsps

pine nuts 4servings

Salt 4servings

Salt and freshly ground pepper 680grams

Spanish mackerel fillets, with skin 3Tbsps

sugar 2Tbsps

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices 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 Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.