Mackerel with orange & harissa glaze

Mackerel with orange & harissa glaze

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(21 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

The distinct taste of this oily-textured fish works brilliantly with Asian flavours, including garlic, spices, ginger and soy sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
671
protein
34g
carbs
16g
fat
53g
saturates
8g
fibre
1g
sugar
0g
salt
0.29g
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Ingredients

  • 2 x 300g/10oz mackerel, filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on
  • 2 tbsp plain flour
  • ½ tsp smoked paprika
  • 2 tbsp extra-virgin olive oil
  • 1 small orange, grated zest and juice
  • 1-2 tsp harissa paste (to taste, as brands vary)
  • 50g pine nuts, toasted
  • small bunch coriander, very roughly chopped

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Method

  1. Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.
  2. Put 1 tbsp of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together. Heat a frying pan with remaining olive oil until very hot. Fry the fish fillets for 5 mins, first on the skin side, then on the flesh side.
  3. 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. Sprinkle over the pine nuts and coriander.

Recipe from Good Food magazine, September 2005

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Comments

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manyblondemoments's picture
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This was delicious - really simple to make and tasted fabulous. I put sweet potato wedges and a green salad with it. Yum!

barberann's picture
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I've made scores of the recipes on this very useful site, but never felt inspired to comment before. This quick and simple recipe is a revelation. The combination of flavours works brilliantly. If,like me, you eat mackerel becuause it is healthy rather than because you really like it, try this. It could change your mind. Use a good quality harissa though. I had no pine nuts so roasted some sunflower seeds instead which added a nice bit of crunch.

wadellewellyn's picture

This really does have the most superb taste. I urge everyone to try it. I think it would work with almost all fish, except salmon.

hezifesi's picture
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This really is a beautiful recipe, love it :)

Leopoldoni's picture
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I was slightly sceptical about this recipe but I have just finished eating it for dinner and it was delicious! So simple, and perfect with rocket, tomato and carrot salad.

Veganumptious's picture
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Scrummy - and quick to make. Will definitely be making this again. Served on roast vegetables and couscous with a rocket salad.

raven's picture
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Everybody disliked this, won't make it again. It maybe due to the brand of harissa I used (sainsburys) which had a lot of smoked flavours in it.

MaryG's picture

Delicious dins. I made my own Harissa paste - tomato purée, chilli, cumin powder, lime juice and olive oil. I served it all with roasted potato wedges. A great take on fish & chips!

browste1's picture

I tried a slightly different version of this recipe from your November 2012 magazine. The smoked paprika was 2 rather than 1/2 tsp and the Harissa was replaced with. 1 tbsp of clear honey. It worked well with the honey compensating the strength of the paprika. Unfortunately this recipe is not on your site.

alirodgers's picture
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Very good - will increase the amount of sauce next time.

eunicec85's picture
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The receipt is so simple and tasted amazing!

cancerboy's picture

Harissa is from North Africa; not Asia.

moncanard's picture
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Absolutely divine, and cheap too! We're having it again tonight, just waiting for my son to get in from work. I used whole mackerel which were only a quid each, and filleted them myself - very therapeutic! The only thing I couldn't get my hands on was the pine nuts. Even though our local supermarket is a massive Asda, they didn't have any so I used Italian tomato flavour mini crouton things that you buy in a drum to shake over salads - very nice. I served on egg noodles topped with watercress, then the fish on top. Does anyone know if Marks & Sparks or Sainsburys or whoever stocks the pine nuts? I'd like to give them a try.

emrais's picture
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This was really good. Will use a dollop more harissa next time.

neilbilkey's picture
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Bloody lovely! Couldn't find mackerel in local supermarket ( its only a small one) so used haddock instead. The wife said too many pine nuts, and could have had a bit more sauce. Served it with cous cous mixed with some veg. Certainly do again.

rocristoket's picture
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Really good. I used Herring and it worked well. The fish looked amazing and tasted really special. Quick and easy . Can't wait to use this recipe again.

fayscafe's picture
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Fabulous!

tanyah's picture
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Really delicious and super easy, made a harrissa free version for my young children who really enjoyed it, even the skin.

Not sure if the recipe is clear but 5mins is *overall* cooking time not each side.

aileenwaldron's picture
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Had this tonight, delicious! Husband and son loved it, great flavour.

tracyhepworth's picture
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Vibrant flavours, perfectly delicious.

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