Mackerel with celery and orange
8 servings
30 minutes
Mackerel with celery and orange is an exquisite dish of Spanish cuisine, filled with the freshness and aromas of the Mediterranean. The fish, combining a firm texture and rich flavor, gains new depth from the citrus brightness of the orange and the mild spiciness of celery. This recipe is rooted in the traditions of Spain's coastal regions, where simplicity and quality of ingredients are the foundation of culinary art. Fried in fragrant oil with garlic and bay leaves, mackerel becomes tender and juicy, while the celery and orange salad adds a balance of freshness and sweet tanginess. The dish is perfect for both a light dinner and a festive table, highlighting the subtlety of Mediterranean flavors.
1
Grate the zest of one orange. Peel all the oranges and cut the flesh into neat segments with a sharp knife. Slice the celery stalks thinly and blanch them in boiling salted water for one minute.
- Oranges: 3 pieces
- Celery stalk: 4 pieces
2
In a bowl, mix the zest, segments of orange flesh, celery, a bit of olive oil, and sherry vinegar, seasoning with salt and pepper to taste.
- Oranges: 3 pieces
- Celery stalk: 4 pieces
- Olive oil: 50 ml
- Sherry vinegar: 10 ml
- Salt: to taste
- Ground black pepper: to taste
3
In a large skillet, heat olive oil over medium heat, then simmer a bay leaf and a peeled garlic clove in it to infuse the oil with their aromas.
- Olive oil: 50 ml
- Bay leaf: 2 pieces
- Garlic: 2 cloves
4
Salt and pepper the mackerel fillet, fry the pieces of fish in oil on both sides for about two minutes each.
- Mackerel fillet: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Serve the cooked fish with a salad of orange and celery.