Poly's fish tales reminded me I wanted to post this recipe. I use it on bluefish more often than mackerel. It cuts through the oiliness quite well. It's originally from the NY Times.
Baked Mackerel In Mustard-Scallion Sauce
TOTAL TIME 1 hour (including marinating) COOK TIME 20 minutes PREP TIME 40 minutes
Ingredients 2 1/2 to 2 3/4 pound whole mackerel, cleaned, gutted but left whole 1/2 lemon 1/2 teaspoon freshly ground black pepper 1/2 cup creme fraiche 2 tablespoons prepared whole-grain mustard 2 teaspoons lemon juice 4 scallions, finely chopped, including the green tops Salt, if desired
Preparation 1. Score the mackerel on both sides, making two or three large X's one-half-inch deep with a small sharp knife. Squeeze the half lemon over the fish. 2. Combine and stir the remaining ingredients. Coat the mackerel with this mixture and allow to marinate one-half hour. Turn once during the marinating so the cuts in the fish are well coated with the sauce. 3. Preheat oven to 375 degrees. 4. Place mackerel in a small buttered oval baking dish and bake until the fish is opaque. Serve at once.
YIELD 2 servings
NOTE: Fillets can be used instead of whole fish and the fish can be grilled instead of baked. Adjust cooking time accordingly.
While I am smoking my bluefish this weekend I will try out your recipe on a fresh caught blue if I am lucky. Got a 6:30AM high tide on Saturday so should be easy to grab one.
The creme fraiche, mustard and scallions sounds great. This now has me thinking about how my mother prepared Bluefish. She would dry the fillets, dust with salt and pepper and then coat them all over with mayonnaise before popping in the oven. She is immortalized with that recipe in the "Woods Hole Cookbook".
It has to be online. Yup Baked Bluefish in Mayonnaise. Counter intuitive but the mayo would make the bluefish much less oily. I like bluefish much more than Striped Bass. To me, stripers don't have much fish flavor. So I get to take home all the blues and hand them all my stripers but one.
I didn't add this to this thread. Absolutely great!
SERVINGS 16 CATEGORY Lower Fat PREP 15 min. COOK 5 min. TOTAL 20 min. INGREDIENTS 1 pound lean ground turkey 1 cup chopped red onion 1 to 2 garlic cloves, minced 1 cup salsa 1 cup frozen corn 1 cup julienned sweet red pepper 1 can (4 ounces) chopped green chilies 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 8 flour tortillas (8 inches) 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
DIRECTIONS In a large nonstick skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add zucchini, salsa, corn, red pepper and chilies. Reduce heat; cover and simmer until vegetables are tender. Stir in seasonings. For each quesadilla, place one tortilla in an ungreased nonstick skillet. Sprinkle with 1/4 cup cheese. Top with 1/2 cup filling, then sprinkle with another 1/4 cup cheese. Cover with another tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt. Cut into eight wedges. Yield: 4 quesadillas (8 wedges each).
Loc: Lancaster PA USA
I always loved the roasted chickens they have at B.J.'s Wholesale, because the flavor is infused all through the meat, and not just in the skin. So, I went looking for how that's done. After some research I came up with my own version of the recipe.
• 8 cups water • 1/2 C. kosher salt • 1/4 C. packed brown sugar • 3 T. molasses • 3 T. Crystal Hot Sauce • 1 T. marjoram • 1 T. whole peppercorns, crushed • 1 T. whole allspice, crushed • 2 t. ground ginger • 2 t. liquid smoke • 1/2 t. garlic powder • 3 whole bay leaves
Bring to a boil and stir until salt dissolves. Cool to room temp. Add 4 cups cold water to brine. Remove giblets from chicken, rinse inside & out, drain well. Place brine & chicken into a container so that chicken is completely covered. Pop on a lid, and refrigerate for 12-24 hours, turning chicken several times.
When ready to roast, remove chicken from brine, discard brine. Rinse chicken and pat dry. Truss up as usual, brush skin of chicken with canola oil, place in uncovered roasting pan or on rotisserie. Roast until done (nice & brown on the outside, 180°F internally).
4 skinless, boneless chicken breast halves - cut into thin strips 5 teaspoons white sugar, divided 3 tablespoons rice wine vinegar 1/2 cup soy sauce, divided 1 1/4 cups chicken broth 1 cup water 1 tablespoon sesame oil 1/2 teaspoon ground black pepper 2 tablespoons cornstarch 1 (12 ounce) package uncooked linguine pasta 2 tablespoons vegetable oil, divided 2 tablespoons minced fresh ginger root 1 tablespoon minced garlic 1/2 pound fresh shiitake mushrooms, stemmed and sliced 6 green onions, sliced diagonally into 1/2 inch pieces Directions
In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour. In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
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