Mackerel With Tarragon Recipes
MACKEREL WITH TARRAGON
Steps:
- Cut the mackerel into slices about as big as your little finger. Fry quickly in a little of the oil. Throw in the tarragon and remove fish and tarragon to a serving dish.
- Add the vinegar to the frying pan, bubble for a couple of seconds, add the rest of the oil and pour it over the fish. Season with salt and pepper and serve hot or cold with cocktail sticks.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 33 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 367 milligrams, Sugar 0 grams
GRILLED MACKEREL WITH SPICY TOMATO JAM
Categories Fish Onion Tomato Summer Grill/Barbecue Tarragon Jam or Jelly Gourmet
Number Of Ingredients 8
Steps:
- Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato and in a saucepan of boiling water blanch 10 seconds. With a slotted spoon transfer tomatoes to ice water to stop cooking. Peel tomatoes and seed and chop. Chop onion.
- In a 1-quart saucepan bring tomatoes, onion, jelly, vinegar, tarragon, red pepper flakes, and salt to a boil over moderately low heat and cook, stirring frequently, until thick, 30 to 40 minutes. Cool jam to room temperature. Jam keeps, covered and chilled, 1 month. Bring jam to room temperature before serving.
- Prepare grill. Season mackerel fillets with salt and pepper and grill, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, 9 to 13 minutes. (Do not turn fish.)
- Serve each fillet topped with 2 tablespoons jam.
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