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Cajun Mackerel

This recipe for Cajun Mackerel comes from Seafish - www.seafish.org

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Cajun Mackerel

4 small mackerel, cleaned
3 x 5ml spoon (3 teaspoons) coriander seeds
3 x 5ml spoon (3 teaspoons) allspice berries
3 x 5ml spoon (3 teaspoons) green peppercorns
3 x 5ml spoon (3 teaspoons) cumin seeds
3 x 15ml spoon (3 tablespoons) white wine vinegar
1-2 drops of Tabasco sauce
1-2 drops of Angostura bitters
1-2 drops of Worcestershire sauce
55g (2oz) butter or margarine
chilli flowers, lime or lemon slices, to garnish

How to make Cajun Mackerel

  • Grind the spices using a pestle and mortar or place in a plastic bag and crush with a rolling pin.
  • Mix the vinegar, Tabasco, bitters and Worcestershire sauce together in a small bowl and stir in the crushed spices.
  • Make 3 diagonal cuts on one side of the fish and brush with the spice mixture. Leave to marinate in a cool place for about 1 hour.
  • Melt the butter or margarine in a large shallow pan until sizzling. Fry the mackerel for 5 - 6 minutes until the spices have turned black. Turn the fish over and cook for a further 2 - 3 minutes.
  • Garnish and serve with hot rolls and a crisp green salad.

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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