1/1 Photo of Spring Mackerel With Sour Grapes and Saffron Salsa
Gandalf The White's Note:
This recipe comes from the Portuguese islands of Madeira and the Azores (Chicharros de Agraco com Molho de Acafrao). Fresh sardines and mackerel are favorites in the Portuguese cuisine and while fresh sardines are hard to find, mackerel are more readily available. Usually made in midsummer, the grapes used are sour because they are in the middle of their growing season and are thus immature -- you can substitute mature grapes, unless you have a vineyard nearby! The ingredients all speak of Portugal: fish, olive oil, saffron, garlic, onion, grapes. Traditionally, this is made in a casuela, an unglazed earthenware dish which will fry without burning ... you can substitute any heavy seasoned cast iron or non-stick pan. An unseasoned pan will ruin the wonderful cornmeal coating and skin of the fish ... We had this recipe at a restaurant in the Douro Valley, but this version is from Elisabeth Luard's "The Food of Spain and Portugal". Submitted for Zaar World Tour 5 (2009).
My Private Note
Units: US | Metric
- 4 mackerel, fresh, gutted, the more subcutaneous fat the better
- 2 teaspoons salt, as needed
- 1/4 cup cornmeal
- 3 tablespoons frying oil (traditional is pork lard, next best olive oil or a mix of the two, don't use a "flavorful" oil like )
- 1 onion, mild, chopped
- 2 garlic cloves, skinned and chopped
- 1 red pepper, seeded and chopped
- 2 tablespoons wine vinegar
- 1/4 teaspoon salt, to taste
- 1/2 teaspoon saffron thread
- 1/4 cup olive oil
- 1 tablespoon grapes, cut in half and seeded, immature (green)
- 1First make the salsa -- combine the onion, garlic, pepper, vinegar and a little salt in a bowl and marinate for the time it takes to prepare the fish.
- 2Dry roast the saffron threads until they barely darken (don't let them burn).
- 3Crush the saffron and add it to the marinating salsa in the bowl.
- 4Mix in the olive oil and the grapes.
- 5Now for the fish -- rinse and clean the fish.
- 6Salt both sides and the cavity.
- 7Dredge through the cornmeal, making sure to get a thorough coating.
- 8Heat up 1-2 Tbsp oil in the frying pan, then pan fry each fish for 4-6 minutes per side, turning gently to leave the cornmeal coating intact.
- 9Plate the fish, with the salsa along the side or passed separately.
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Nutritional Facts for Spring Mackerel With Sour Grapes and Saffron Salsa
Serving Size: 1 (98 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 260.6
- Calories from Fat 216
- Total Fat 24.1 g
- Saturated Fat 3.2 g
- Cholesterol 0.0 mg
- Sodium 1312.8 mg
- Total Carbohydrate 11.4 g
- Dietary Fiber 1.5 g
- Sugars 2.8 g
- Protein 1.2 g
The following items or measurements are not included: