Pan-Fried Mackerel With Red Pepper and Squash Recipe

Name: Pan-Fried Mackerel With Red Pepper and Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 mackerel, large; ½ cup yellow cornmeal; ½ cup flour; ½ teaspoon salt; ⅛ teaspoon cayenne pepper; ¼ teaspoon sweet paprika; 4 tablespoons olive oil; 1 tablespoon butter; ½ cup onion, finely chopped; 2 teaspoons fresh ginger, finely grated; 1 chayote, peeled, seeded, cut in 1 inch cubes; 3 cups acorn squash, peeled, seeded, cut in 1/2 inch cubes; 1 large sweet red pepper, cored, seeded, cut in 1/4 inch strips; 2 tablespoons lemon juice, freshly squeezed; 2 tablespoons fresh parsley, minced; ½ teaspoon salt; ¼ teaspoon fresh ground pepper

Servings: persons

2 mackerel, large
½ cup yellow cornmeal
½ cup flour
½ teaspoon salt
⅛ teaspoon cayenne pepper
¼ teaspoon sweet paprika
4 tablespoons olive oil
1 tablespoon butter
½ cup onion, finely chopped
2 teaspoons fresh ginger, finely grated
1 chayote, peeled, seeded, cut in 1 inch cubes
3 cups acorn squash, peeled, seeded, cut in 1/2 inch cubes
1 large sweet red pepper, cored, seeded, cut in 1/4 inch strips
2 tablespoons lemon juice, freshly squeezed
2 tablespoons fresh parsley, minced
½ teaspoon salt
¼ teaspoon fresh ground pepper

1
Prepare mackerel:.
2
Clean, remove heads and tails, split fish down the spine and remove bones, wash fillets and set aside; this will yield 4 fillets.
3
Cook vegetables:.
4
Heat 1 tablespoon olive oil in large frypan over medium heat.
5
Add onion, saute stirring for 1 minute, add ginger, stir.
6
Add the squash, chayote, salt, pepper and lemon juice, continue to saute until vegetables are tender crisp.
7
Add the pepper strips, parsley and cook for 1 minute.
8
Remove from heat, set aside, keep warm.
9
Cook fish:.
10
On a flat dish combine cornmeal, flour, salt, cayenne pepper and paprika
11
In a large frypan over medium-high heat melt butter and 3 tblsp.
12
olive oil.
13
Roll fillets in cornmeal mixture, shake off excess.
14
Place in frypan skin side up, cook 3 to 5 minutes, flip over and cook another 3 to 5 minutes (depends on thickness of fish).
15
Serve immediately with warm vegetables on the side.
16
Enjoy!

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 mackerel, large, ½ cup yellow cornmeal, ½ cup flour, ½ teaspoon salt, and more.

Yes, Pan-Fried Mackerel With Red Pepper and Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Mackerel With Red Pepper and Squash

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