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Categories:
mackerel salt olive oil thyme tomatoes onion garlic turmeric capers lemon juice lemon rind cayenne pepper parsley
Viewed: 43 - Published at: 9 years agoIngredients
- 8 boneless mackerel fillets, about 1 1/2 pounds
- Salt and freshly ground pepper to taste
- 4 tablespoons olive oil
- 3 tablespoons chopped fresh thyme or 1 teaspoon dried
- 4 ripe plum tomatoes, about 1/2 pound
- 1/2 cup chopped onion
- 1 tablespoon finely chopped garlic
- 1/2 teaspoon turmeric
- 1/2 cup drained capers
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon rind
- Pinch cayenne pepper
- 4 tablespoons chopped parsley
Method
- Preheat the broiler to high.
- Place the mackerel fillets on a flat dish and sprinkle them with salt and pepper.
- Brush the fillets with 2 tablespoons of the olive oil and sprinkle the thyme evenly over the fillets.
- Set aside.
- Place the tomatoes in boiling water for about 10 seconds.
- Drain and pull away the skin.
- Cut away the core and discard.
- Cut the tomatoes crosswise and then cut into small cubes.
- Set aside.
- Heat the remaining oil in a saucepan over medium-high heat.
- Add the onion and cook, stirring, until wilted.
- Add the garlic, turmeric, capers, lemon juice and rind, tomatoes, cayenne, salt and pepper.
- Cook, stirring, 3 minutes.
- Set aside and keep warm.
- Place the mackerel fillets skin side up under the broiler and cook about 3 minutes.
- Carefully flip the fillets and cook another 3 to 4 minutes until the fish is cooked through.
- Transfer the fillets to a warm serving plate and spoon equal portions of the tomato-caper sauce over them.
- Sprinkle with parsley and serve immediately.
