Lemon Chile Garlic Pan Fried Mackerel With Quick Butter Bean Stew Recipes

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.

Steps:

• In a small skillet or nonreactive saucepan, heat 1/2 cup oil, garlic, red-pepper flakes and 1/2 teaspoon salt over low heat. Stir frequently until garlic is lightly golden (but not brown) and fragrant, 10 to 15 minutes. If garlic starts to brown, turn down the heat - you don't want this to taste burned. Once garlic is golden, immediately transfer oil to a heatproof bowl.
• Meanwhile, grate zest from lemon, then cut lemon lengthwise into quarters and scrape out the seeds. Save 2 lemon quarters for squeezing juice over chicken after cooking. Trim ends off remaining 2 wedges, and slice wedges crosswise into thin triangles.
• Heat a 12-inch skillet over medium-high heat. Season chicken with lemon zest, oregano, salt and pepper.
• Add remaining 2 tablespoons oil to hot skillet, then lay chicken down in an even layer. Scatter small lemon triangles and capers into pan. Cook until chicken and lemons are golden, 2 to 3 minutes per side. Transfer chicken to a serving platter. Squeeze a little lemon juice onto the bottom of the pan and scrape up all the browned bits with a wooden spoon, then pour all over chicken.
• Drizzle chicken with chile oil and a squeeze of fresh lemon juice. Serve topped with cilantro or parsley.

Steps:

• Ensure you have a large frying pan over a medium-high heat. Heat the oil in a large frying pan. Season the fish fillets with salt and pepper and score the skin a couple of times. Add to the pan skin-side down and fry for 1 to 2 minutes until golden and crisp. Once you have placed the mackerel into the pan add the butter, garlic and parsley to the pan. Turn the fish, tossing the garlic. Carefully turn the fish over, and cook for another 30 seconds, transfer to a plate and keep warm.
• Tip in the butter beans, spinach and lemon zest. Add the stock and cook for a minute to wilt the spinach. Season well. Chop the parsley and set aside.
• Serve the spinach and butter beans in the base of a shallow bowl and top with the crispy mackerel fillets along with the parsley and a squeeze of lemon juice.

Steps:

• Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
• In a small saucepan, melt the butter and add the smashed garlic.
• Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons).
• Squeeze 1/2 of a lime over each fillet and serve immediately.

Steps:

• Melt butter in a skillet over medium-high heat.
• Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
• Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over beans and toss.