Spanish Mackerel with harissa, yoghurt, kale and capers
Inspiration:
Mark the beginning of chilli season with this delicious Mackerel recipe that is quick to prepare and full of flavour.
Chefs Tips: If you can’t get Spanish mackerel from the local fish markets try using your favourite white fish, I like Blue Eye Cod or Daintree Barramundi.
Serves 4
Chefs Tips: If you can’t find Spanish mackerel from the local fish market try using your favourite white fish, I like Blue Eye Cod or Daintree Barramundi.
Ingredients:
Spanish Mackerel
600g Spanish Mackerel skinless
50ml Vegetable oil
50g Butter
- Sea salt to taste
1 Lemon juice
Condiments
100g Long red chillies
2 Red capsicum
20g Coriander seeds
20g Fennel seeds
10g Caraway seeds
10g Cumin seeds
30ml Olive oil
3g Sea salt
2 Garlic cloves
80g Baby capers
160g Baby kale
160g Yoghurt (Local Hunter producer: Udder Farm or a good quality Greek yoghurt)
Method:
1. Preheat oven to 210°c.
2. Line a baking tray with baking paper.
3. For the harissa cut the tops off the chillies and capsicum, cut in half, length ways and deseed.
4. Toss chilli, capsicum and garlic in a bowl with 20ml of oil, use your hands to rub the oil all over the surface of the skins.
5. Place on the tray skin side up and roast in oven the for 20 minutes or until skin is blackened.
6. Meanwhile wash and drain kale, dice butter into small cubes and whisk yoghurt in a small bowl so it is smooth and ready for serving
7. Portion fish into 4 x 150g portions and set aside on a tray.
8. In a large non-stick fry pan on a medium heat dry roast the coriander, fennel, caraway and cumin seeds until lightly browned and fragrant.
9. Blend spices finely in a spice/coffee grinder or blender weigh 6 grams of spice mix for making harissa and the rest in a medium container ready to crust the fish.
10. Pull the capsicum and chilli from oven and place in a bowl, wrap with cling film for 5 minutes, so the capsicum sweats, then peel and discard the capsicum skin.
11. Blend chilli, capsicum, garlic, sea salt and 6 grams of the spice mix with olive oil until smooth. Set aside at room temperature until serving.
12. Heat the non-stick pan to medium heat with vegetable, sprinkle sea salt over the top and bottom of each piece of fish, then dip the what was the skin side of the fish in the spice mix and carefully place each piece into the pan.
13. Cook for 1 minute on the stove and then place the whole pan in the oven and roast for 4-5 minutes, remove pan from the oven carefully, add diced butter and lemon juice. Flip each piece of fish over and once the butter has melted repeatedly spoon the butter over the fish while keeping on the stove top on a low heat. The fish will now be cooked, take them from the pan and rest on paper towel.
14. In the same pan toss the kale and capers to dress and slightly wilt the kale leaves.
15. To serve place a large dollop of yoghurt on each plate, followed by a smaller amount of harissa next to it. Place the Spanish mackerel beside them on the plate and top with warm kale salad