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Mackerel with orange & harissa glaze

Mackerel with orange & harissa glaze

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(23 ratings)

Prep: 5 mins Cook: 10 mins

Easy

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 per serving

  • kcalories671
  • fat53g
  • saturates8g
  • carbs16g
  • sugars0g
  • fibre1g
  • protein34g
  • salt0.29g
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Ingredients

  • 2 x 300g/10oz mackerel, filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 2 tbsp plain flour
  • ½ tsp smoked paprika
  • 2 tbsp extra-virgin olive oil
  • 1 small orange, grated zest and juice

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1-2 tsp harissa paste (to taste, as brands vary)
  • 50g pine nut, 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.

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Comments (29)

Macmadrid's picture
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Different and delicious way of eating mackeral.

lahelapixie's picture
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Quite nice, wouldn't bother with the pinenuts in future though and 50g is way too much - we used half the amount.

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.

LeFoodie'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.

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