Pan-Fried Mackerel With Red Pepper and Squash |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Mackerel is best when purchased, cooked and served FRESH! Delicious and healthy! Ingredients:
2 mackerel, large |
1/2 cup yellow cornmeal |
1/2 cup flour |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/4 teaspoon sweet paprika |
4 tablespoons olive oil |
1 tablespoon butter |
1/2 cup onion, finely chopped |
2 teaspoons fresh ginger, finely grated |
1 chayote, peeled, seeded, cut in 1 inch cubes |
3 cups acorn squash, peeled, seeded, cut in 1/2 inch cubes |
1 large sweet red pepper, cored, seeded, cut in 1/4 inch strips |
2 tablespoons lemon juice, freshly squeezed |
2 tablespoons fresh parsley, minced |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Prepare mackerel:.
2. Clean, remove heads and tails, split fish down the spine and remove bones, wash fillets and set aside; this will yield 4 fillets.
3. Cook vegetables:.
4. Heat 1 tablespoon olive oil in large frypan over medium heat.
5. Add onion, sauté stirring for 1 minute, add ginger, stir.
6. Add the squash, chayote, salt, pepper and lemon juice, continue to sauté until vegetables are tender crisp.
7. Add the pepper strips, parsley and cook for 1 minute.
8. Remove from heat, set aside, keep warm.
9. Cook fish:.
10. On a flat dish combine cornmeal, flour, salt, cayenne pepper and paprika
11. In a large frypan over medium-high heat melt butter and 3 tblsp. olive oil.
12. Roll fillets in cornmeal mixture, shake off excess.
13. Place in frypan skin side up, cook 3 to 5 minutes, flip over and cook another 3 to 5 minutes (depends on thickness of fish).
14. Serve immediately with warm vegetables on the side. Enjoy!
|
|