Spanish Mackerel with Three Sauces Recipe

Name: Spanish Mackerel with Three Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Zest of 1 lemon, cut into 1/8-inch dice, plus 3 tablespoons fresh lemon juice; 3 tablespoons sugar; 2 tablespoons water; 1/2 mangopeeled, pitted and cut into 1/8-inch dice; 1/2 teaspoon chopped lemon thyme; 1 1/2 cups basil leaves; 3 tablespoons extra-virgin olive oil; 1 tablespoon freshly grated Parmesan cheese; 1 small garlic clove, chopped; 1/2 tablespoon pine nuts; Salt; 1/2 cup heavy cream; 3 tablespoons black-olive tapenade; Salt; 2 tablespoons extra-virgin olive oil; Four 6-ounce Spanish mackerel fillets, with skin; Cayenne pepper; Salt and freshly ground pepper

Servings: persons

Zest of 1 lemon, cut into 1/8-inch dice, plus 3 tablespoons fresh lemon juice
3 tablespoons sugar
2 tablespoons water
1/2 mangopeeled, pitted and cut into 1/8-inch dice
1/2 teaspoon chopped lemon thyme
1 1/2 cups basil leaves
3 tablespoons extra-virgin olive oil
1 tablespoon freshly grated Parmesan cheese
1 small garlic clove, chopped
1/2 tablespoon pine nuts
Salt
1/2 cup heavy cream
3 tablespoons black-olive tapenade
Salt
2 tablespoons extra-virgin olive oil
Four 6-ounce Spanish mackerel fillets, with skin
Cayenne pepper
Salt and freshly ground pepper

1
In a small saucepan of boiling water, cook the lemon zest for 1 minute; drain.
2
Repeat 2 more times.
3
In the saucepan, combine the blanched lemon zest with the lemon juice, sugar and water and simmer over moderate heat until syrupy, about 8 minutes.
4
Add the mango and simmer for 1 minute.
5
Stir in the lemon thyme.
6
In a mini food processor, pulse the basil leaves with the olive oil, Parmesan, garlic and pine nuts until a sauce forms.
7
Season the pesto with salt.
8
In a saucepan, simmer the cream over moderately low heat until reduced by one-fourth, about 4 minutes.
9
Add the tapenade and simmer for 1 minute.
10
Season lightly with salt.
11
In a large skillet, heat the olive oil until shimmering.
12
Season the mackerel with cayenne, salt and pepper.
13
Add the fillets to the skillet, skin side down, and cook over high heat until browned and crisp, about 4 minutes.
14
Turn and cook just until done, about 2 minutes longer.
15
Spoon the olive cream onto 4 plates and top with the mackerel.
16
Dollop the lemon-mango confit on each plate and spoon the pesto alongside.
17
Serve at once.

391

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 18 ingredients. The key ingredients include: Zest of 1 lemon, cut into 1/8-inch dice, plus 3 tablespoons fresh lemon juice, 3 tablespoons sugar, 2 tablespoons water, 1/2 mangopeeled, pitted and cut into 1/8-inch dice, and more.

Yes, Spanish Mackerel with Three Sauces 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.

Spanish Mackerel with Three Sauces

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