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Wednesday, July 30, 2014

Paprika mackerel with olive and orange salsa

A fast lunch or dinner using mackerel fillets, rubbed with a paprika-based spice mix, pan-fried and served with a quick and simple orange and olive salsa. It tastes deep-note flavorful from the paprika, with salty and fresh notes from the salsa. All in all I think it was all wonderfully balanced and I'd make it again. It could easy become a regular since it's made with pantry staples. Enjoy.
Recipe adapted from here.

Last year: Spuma di Ricotta al Cafee (Ricotta and Coffee Mousse) (Italian).
Two years ago: Herb-mustard-beer pancakes with cottage cheese and bacon.
Three years ago: Baby making and no cooking :).

Ingredients (serves 2-3):
  • 3 mackerel fillets (400 g)
  • 1 and 1/2 teaspoons smoked paprika (If you don't have any you can mix some regular sweet paprika with a dash of chili powder and ground coriander)
  • 1/2 teaspoon salt
  • 1/2 orange, peeled and roughly chopped
  • 2-3 scallions, only the green parts, chopped
  • 75 g pitted black olives, chopped
  • 2-3 tablespoons fresh parsley, chopped
  • 2 tablespoons extra virgin olive oil, divided

Mix the smoked paprika and the salt. Wash the fish fillets and pat them dry. Rub them with the paprika mix. Heat one tablespoon of oil in a pan and put the mackerel in it:

Let the fish fry for 4-5 minutes on each side on medium heat, or until cooked through. It goes faster if you put a lid on the pan. 
Meanwhile make the salsa. Combine the orange segments, olives, parsley and the remaining tablespoon of olive oil in a small bowl.

No need to add extra salt to the salsa since the olives are already salty (and the fish will be too). No need for any spices either because it might overpower the main paprika flavor the dish is striving for. 

When the fish is fried, transfer to serving plates and divide the salsa among them. It's done, dig in! :)

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