Mackerel with orange & harissa glaze

Mackerel with orange & harissa glaze

  • 1
  • 2
  • 3
  • 4
  • 5
(27 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

  • kcal671
  • fat53g
  • saturates8g
  • carbs16g
  • sugars0g
  • fibre1g
  • protein34g
  • salt0.29g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    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

    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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
browste1
4th Dec, 2012
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
20th Oct, 2012
5.05
Very good - will increase the amount of sauce next time.
eunicec85
17th Oct, 2012
5.05
The receipt is so simple and tasted amazing!
cancerboy
1st Jul, 2012
Harissa is from North Africa; not Asia.
moncanard
27th Jun, 2012
5.05
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
emrais
17th May, 2012
4.05
This was really good. Will use a dollop more harissa next time.
neilbilkey
22nd Mar, 2012
5.05
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
29th Nov, 2011
5.05
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
17th Nov, 2011
5.05
Fabulous!
tanyah
5th Oct, 2011
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.