Mackerel with orange & harissa glaze

Mackerel with orange & harissa glaze

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(17 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

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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tracyann's picture
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This is a fantastic fish recipe. I have served this with both trout and salmon (both delicious). Even the children (5 and 9) enjoy it.

paula22springfarm's picture
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I really enjoy spicy fish recipes and am always looking for a good mackeral dish so this seemed a good bet. Plus we needed to get some Harissa for another recipe.
It was quick and spicy. I served it with some couscous.

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