Mackerel with orange & harissa glaze

Mackerel with orange & harissa glaze

  • Rating: 5 out of 5.33 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal671
fat53g
saturates8g
carbs16g
sugars0g
fibre1g
protein34g
low insalt0.29g
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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
  • 1small orange , grated zest and juice
  • 1-2 tsp harissa paste (to taste, as brands vary)
  • 50g pine nut , toasted
  • small bunch coriander , very roughly chopped

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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    Rating: 5 out of 5.33 ratings
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