Broiled Boston Mackerel With Spring Herb Salad And Sugar Snap Peas Recipes

Steps:

• Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals. Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet). Let rest for 30 minutes.
• Heat the broiler, with the heat source within 4 inches of the broiling rack. Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes. Rinse the fillets and pat them dry.
• When the pan is hot, put the fillets on the rack, skin side up. Broil, carefully turning once about 3/4 of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes. Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.

Steps:

• Rinse fillets, and pat dry with paper towels. In a medium bowl, mix together the soy sauce, mirin, sugar and fresh ginger. Place fillets into the marinade, and let stand for at least 20 minutes.
• Preheat your ovens broiler, or an outdoor grill for high heat. Broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice or long white radish slice as a garnish.

Steps:

• Put fillets, skin sides down, in a lightly oiled large shallow baking pan. Stir together ginger, garlic, lime juice, oil, salt, chili powder, and turmeric in a small bowl until combined well, then rub onto mackerel flesh and marinate 10 minutes.
• Preheat broiler. Broil mackerel 5 to 6 inches from heat, without turning, until cooked through and lightly browned, 7 to 8 minutes. Transfer to plates with 2 spatulas and top with cilantro.

Steps:

• Mix all the marinade ingredients, then pour over the fish. Set aside for 20 mins.
• For the salad, combine the sesame oil, lime juice, soy, honey and sweet chilli to make a dressing, then toss with the leaves.
• Grill the marinated mackerel under a hot grill for 5 mins, basting two or three times with any excess marinade, until the flesh begins to flake. Slice and serve with the dressed salad leaves.

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a baking dish.
• Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish. Season each fillet with the paprika, salt, and pepper. Top each fillet with two lemon slices.
• Bake the fillets under the broiler until the fish just begins to flake, 5 to 7 minutes. Serve immediately.

Steps:

• Have your fish monger clean& split for broiling, or buy fillets.
• Preheat broiler to 450 degrees.
• Brush fish with olive oil on both sides.
• Place fish, skin side down, on a greased broiler rack, 2” below the heat.
• Broil 5 minutes, then turn the fish& broil the other side for 3 minutes.
• While the fish broils, melt the butter.
• Mix the melted butter with salt, pepper, lemon juice, garlic powder, onion powder,& parsley.
• Place the fish on a warmed serving platter,& pour the butter sauce over the fish.
• Sprinkle lightly with paprika& serve at once.

Steps:

• 1. To make mackerel: preheat broiler. In a small bowl, whisk together olive oil and lemon zest. Place mackerel skin-side down on a baking sheet. Season with salt and pepper; spoon lemon oil over tops. Broil mackerel until white and flaky, about 4 minutes. 3. To make salad: in a bowl combine herbs (tear large leaves into smaller pieces), peas, radishes and scallions. Add oil and lemon juice; toss to combine. Season with salt and pepper. Place one fish fillet on each of four plates. Arrange herb salad on top of fillets and serve.