Spanish Mackerel for dinner
May 15, 2008
A colorful spring dinner
This mercurial spring weather is very trying, to say the least. After what seems like interminable dreary rainy days, the weather clears to a glorious sun-drenched day. In honor of the lovely weather, I thought I’d make something light and springy for dinner.
Freshly picked salad from our garden
Our mesclun mix is ready for picking, so we had a dinner of spring mix salad, Spanish mackerel with herbs from our garden and Nigella Nawson’s recipe for new potatoes. Mackerel is one of those “throw back” fish and often ignored at the fish market. Full of omega-3 fatty acids, mackerel is prolific reproducer and earns a “best” rating from Seafood Watch. If you don’t normally care for oily fish, try this recipe. I think you’ll be pleasantly surprised.
Broiled Spanish Mackerel with Tomato and Herbs
(adapted from Gourmet)
2 lb. Spanish mackerel fillets with skin on
1/4 tsp. black pepper
1/2 tsp. salt
1/3 C. mayonnaise
2 Tbs. fresh lemon juice
2 Tbs. chopped fresh dill
2 Tbs. chopped fresh chives
3 medium tomatoes (3/4 lb total), cut into 3/8 inch thick slices
Preheat broiler. Line rack of a broiler pan with foil. Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.
Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.
Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.
This is my all-time favorite potato recipe, but try to use new potatoes which are in season right now. New potatoes have a sweetness to them not found in russet, red or even Yukon gold potatoes. If you’ve never tried this recipe, you are depriving you and your loved ones of the most delicious potato dish ever.
Nigella Lawson’s Sticky Garlic Potatoes
2 lbs small new potatoes (you can substitute Yukon Gold potatoes, but new potatoes taste vastly superior)
8-10 whole garlic cloves (don’t be shy)
1/2 cup olive oil
Bring a pan of salted water to a boil, and cook the potatoes with skin on for 30 minutes. Drain and put back into the dry pan. Peel and crush the garlic cloves and put them in the dry pan with the potatoes. Mashes the potatoes loosely (I love to leave big clumps of unmashed potatoes).
Preheat the oven to 425 degrees and place a roasting pan in to heat up at the same time. When the oven is hot, pour the oil into the pan and leave it to heat up for 10 minutes.
Carefully place the potatoes and garlic into the hot oil and cook for 15 minutes. Then turn the potatoes over and cook another 15 minutes until browned and crispy. Serve immediately.