Spring Mackerel With Sour Grapes and Saffron Salsa
- Ready In:
- 44mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 mackerel, fresh, gutted, the more subcutaneous fat the better
- 1 tablespoon 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 teaspoon salt, to taste
- 1⁄2 teaspoon saffron thread
- 1⁄4 cup olive oil
- 1 tablespoon grapes, cut in half and seeded, immature (green)
directions
- First 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.
- Dry roast the saffron threads until they barely darken (don't let them burn).
- Crush the saffron and add it to the marinating salsa in the bowl.
- Mix in the olive oil and the grapes.
- Now for the fish -- rinse and clean the fish.
- Salt both sides and the cavity.
- Dredge through the cornmeal, making sure to get a thorough coating.
- Heat 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.
- Plate the fish, with the salsa along the side or passed separately.
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RECIPE SUBMITTED BY
Gandalf The White
Indianapolis, Indiana