Recipe by Nohoko
I often cook mackerel for dinner because they contain plenty of Omega 3 in their fat which reduces LDL Cholesterol. Autumn is the best season of mackerel. They become so tender and juicy. Why don't we try?
Top Review by Rinshinomori
This is so, so good Nohoko. I could eat this everyday. This recipe will go really good with other oilier fish such as salmon and I intend to try it with salmon next. I love mackerel or saba and normally I just salt grill and eat with daikonoroshi and soy sauce, but this recipe will become one of my all time favorites. Since salt is very subjective, I found the final result a bit too salty for my taste and will cut down on salt to 1/4 tsp only. But, I have been cutting down on salt and can't tolerate too much salty taste anymore. I was given some fresh garden grown lettuce and used that as a wrapper for some of the fish and really was outstanding. This recipe also goes really well with fresh orange sliced on the side. Thank you very much for posting this truly outstanding recipe.
- 1⁄2 lb mackerel fillet, cut into two pieces
- 1 tablespoon white wine
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon soy sauce
- 2 teaspoons curry powder
- 1⁄4 cup breadcrumbs
- 1 garlic clove, minced
- 1⁄2 tablespoon dried parsley
- 2 tablespoons extra virgin olive oil
Directions See How It's Made
- Preheat the oven at 400°F.
- Sprinkle white wine over the mackerel and leave it 5 minutes.
- Sprinkle salt, pepper, soy sauce and curry power over the mackerel, and massage to season well. Leave it 15 minutes more.
- Mix bread crumbs, garlic and dried parsley.
- Spread 1 tablespoon of extra virgin olive oil in a bake pan and put half of mixed breadcrumbs in it.
- Place the fish, skin-side down, on the mixed breadcrumbs and cover with the rest of the mixed breadcrumbs.
- Sprinkle another table spoon of extra virgin olive oil over it.
- Broil in the preheated oven for 20 minutes.