Maple Soy Glazed Mackerel Fillets With Avocado Recipes

MAPLE-SOY-GLAZED MACKEREL FILLETS WITH AVOCADO

Steps:

• Briskly simmer vinegar, soy sauce, Sherry, and maple syrup in a 9- to 10-inch heavy skillet over moderately low heat until reduced to about 1/3 cup, 20 to 25 minutes. Keep warm.
• Prepare avocado while sauce reduces:
• Quarter avocado lengthwise, then pit and peel. Cut lengthwise into 1/2-inch-thick slices, then gently toss together with lemon juice, oil, salt, and pepper in a small bowl.
• Glaze and bake fish:
• Preheat broiler. Line a large (15- by 10-inch) shallow baking pan with foil. 3Reserve about one fourth of glaze in a small bowl.
• Arrange fillets, skin sides down, in 1 layer in baking pan. Spoon about one third of remaining glaze over fillet, then spread with back of spoon to coat evenly.
• Broil fish 5 to 6 inches from heat, without turning, 2 minutes. Remove pan from broiler and coat with another layer of glaze, then broil 2 minutes more. Remove fillets from broiler and apply a third coat of glaze, then broil 1 minute more (for a total of 5 minutes). Remove from broiler and, with a clean spoon, apply reserved glaze. (Reserved glaze will not have touched uncooked fish.)
• Divide avocado salad among 4 plates, then serve fish alongside it.

MACKEREL FILLETS SIMMERED IN SOY SAUCE

Steps:

• In a 12-inch skillet with a cover, mix together all ingredients except fish, rice and scallions. Add 1/2 cup water. Bring to a boil and simmer over medium heat for about 5 minutes, uncovered.
• Add fish skin-side down and simmer until cooked through, 7 to 10 minutes. (You can hasten cooking a bit by covering pan, but it is not necessary.) Spoon a fillet and some sauce onto a mound of white rice; garnish and serve.

ROASTED MACKEREL AND AVOCADO SALAD

Steps:

• Preheat broiler.
• Make several diagonal slashes (1/8 inch deep) in mackerel skin about 1 inch apart. Coat both sides of mackerel with 2 tablespoons oil, then season with 3/4 teaspoon salt (total).
• Broil mackerel, skin side up, in a 4-sided sheet pan about 4 inches from heat until just cooked through and skin is crisp in spots, about 7 minutes.
• Meanwhile, whisk together remaining 1/3 cup oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Reserve 2 tablespoons vinaigrette, then toss radicchio and parsley with remaining vinaigrette.
• Serve salad topped with avocado and mackerel and drizzled with reserved vinaigrette.

MACKEREL FILLETS SIMMERED IN SOY SAUCE

Steps:

• In a 12-inch skillet with a lid, mix together all the ingredients except the fish and garnish. Add 1/2 cup water, bring to a boil, and simmer over medium heat for about 5 minutes, uncovered.
• Add the fish, skin side down, cover, and simmer until the fish is cooked through (the smallest fillet should just flake when prodded with a fork or knife, and the fish should all be opaque), 7 to 10 minutes. Spoon a fillet and some sauce onto a mound of white rice; garnish and serve.