Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
Grilled marinated mackerel is a delightful dish that combines the rich taste of the sea with aromatic herbal notes. A dry marinade of salt, sugar, and dill gives the fish a balance of sweetness and spiciness, while prolonged marination in an oily mixture makes it incredibly tender. Grilling gives the mackerel an appetizing golden crust and a light smoky flavor that pairs perfectly with sour accents like pickled lingonberries. This cooking method has roots in the traditional cuisine of northern regions where dry marination methods are actively used to preserve flavor. The dish is perfect for a cozy family dinner or festive gathering, and its juiciness and rich taste will make you come back to it again and again.
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Recipe from Delicatessen restaurant.
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Marinated mackerel with soy, ginger, sake, and mirin is a refined dish of Japanese cuisine that combines a balance of rich flavors and delicate texture. The mackerel soaked in an aromatic marinade of light soy sauce, fresh ginger, garlic, sake, and mirin gains tenderness and depth of flavor. The light sweetness of mirin harmonizes with the spiciness of the sauce, creating the perfect accompaniment for fried fish. Historically, the Japanese valued mackerel for its nutritional properties and rich taste, while marinating enhances its richness. Serving it on airy rice makes the dish particularly filling, and adding pickled vegetables brings refreshing notes. This is a wonderful treat for those looking to immerse themselves in authentic Japanese culinary traditions.
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Marinated mackerel tuna is a refined dish of Spanish cuisine that embodies the traditions of Mediterranean flavors. The tender meat of mackerel, infused with the aromas of bay leaves, black pepper, and salt, acquires a soft texture after cooking. The ease of filleting the fish makes the preparation process simple and convenient. Crispy sweet onions and juicy red bell peppers add freshness and zest to the appetizer, while olive oil enhances the rich flavor of the seafood delicacy. This dish is perfect for leisurely summer evenings with friends; it can be served as a standalone appetizer or used as part of tapas. It boasts a rich taste and can adorn any table, offering a taste of the Spanish coastline.
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Marinated mackerel with onions in apple vinegar is a refined dish of European cuisine, combining the tenderness of fish with the piquant acidity of vinegar. This recipe likely originates from traditional methods of preserving fish, where marinades were used to extend its freshness. Omega-3 rich mackerel gains a rich flavor from aromatic spices—coriander, cloves, and pepper. The onion soaked in marinade complements the fish with its light sweetness and crunchy texture. It can be enjoyed as a standalone cold appetizer or as part of sandwiches and salads. A great choice for gourmets who appreciate simplicity in preparation and versatility in taste!
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The sight of smoked mackerel in a vacuum pack is so familiar that you rarely meet a person who would buy this fish fresh. We suggest you take a look at escabeche, a Spanish way to marinate mackerel with spices. Fry it , pour the marinade over it, leave it in the refrigerator for 12 hours, and then you can eat it as is or with your favorite side dish. Escabeche can be stored in the refrigerator for a whole week, but will most likely be eaten much sooner.
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Homemade marinated mackerel is the embodiment of Russian culinary traditions, where the simplicity of ingredients combines with depth of flavor. The marinade, rich in spices, gives the fish a piquant note while softening its texture and infusing it with the aroma of bay leaves and spices. Vinegar adds a light tang that perfectly balances the sweetness of sugar and the spiciness of seasonings. After 24 hours in the fridge, the mackerel acquires a rich, harmonious taste that pairs wonderfully with black bread, fresh onions, or boiled potatoes. This dish is an ideal appetizer for a festive table or a cozy family dinner, evoking memories of home traditions and heartfelt gatherings.
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Grilled mackerel in a pan is a bright and aromatic dish of Mediterranean cuisine that combines the freshness of herbs and the zest of lemon. This fish, known for its rich flavors and juicy texture, becomes tender and fragrant after marinating in lemon juice and herbs. Historically, mackerel has been a popular choice among coastal peoples due to its availability and rich taste. When grilled, it develops an appetizing golden crust while remaining surprisingly soft inside. The dish is perfect for both a light family dinner and a festive lunch, especially when paired with fresh vegetables and white wine. It’s a wonderful way to enjoy the simplicity and sophistication of seafood cuisine, awakening the sensation of Mediterranean breeze in every bite.
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Grilled mackerel with pea puree is a harmony of freshness and rich flavor born from the traditions of Chinese cuisine. Marinated in a fragrant mix of kimchi, teriyaki, and aromatic herbs, the fish acquires spicy notes that unfold when grilled. The delicate pea puree, enhanced with cream and a sharp wasabi accent, creates a contrast of flavors—sweet, creamy, with a hint of spiciness. Lemon and fresh cilantro complete the composition, refreshing and highlighting the dish's natural richness. This is not just food—it's a gastronomic experience that awakens emotions and offers pleasure in every note of flavor.
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A recipe that is quite suitable for a family picnic, when you don't want to spend a lot of time making marinades and sauces, but want to quickly light up the grill. You can prepare a basic sauce in advance and bring it in a container from home. It is simple and very effective: soy sauce is thickened with starch to the state of a glossy glaze, and the addition of ginger, hot pepper, sugar and lime brings it to a flavor crescendo. Perhaps for a more neutral, delicate fish , such a chorus of bright spices would be too much, but the impudent taste of mackerel only benefits from it and acquires an interesting Asian accent.
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Grilled mackerel with tomato chimichurri sauce combines all the flavors of summer: sweet tomatoes, which are only available in season, fresh parsley and the aroma of oregano. And the smell of live flame makes any dish tastier. Chimichurri sauce was born in Latin America, it is a kind of answer to the Italian pesto: the same principle of using the freshest, the same aromatic hodgepodge of various seasonings, herbs and vegetables, only the ingredients, especially in the summer, are much more budget-friendly. This easy-to-make sauce is the best friend of everything fried over an open fire. A little good wine vinegar is always added to chimichurri, and this neat, without overdoing it, sourness of grilled mackerel is very good.
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Fresh mackerel has a strong and powerful character - just what you need for grilling, when all the sensations should be bright to the point of spiciness. You don't even need a marinade for it - just olive oil, garlic, a little salt and pepper. All you need is to squeeze lemon onto the fish. However, lemon is not necessary either, if you accompany grilled fish with plenty of greenery, it will also accurately beat off the specific smell that mackerel sometimes has. Try cooking mackerel according to this recipe, in which Georgian roots are visible. Everything is elementary: hot fish with a smoky aroma, cold sauce with a shock dose of cilantro, and in total - such a fresh feeling, as if the fish was just caught and fried right on the shore.
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Recipe by Alena Kovalenko, the author of the group "Mama Gotovit" and a finalist of the second season of "TopBlog.
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The recipe was shared with us by Alexey Yashaev, chef of the Atlantica seafood restaurant.
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This exquisite recipe transports us to the atmosphere of old Europe, where cooking was an art. Marinating pork in apple cider vinegar with aromatic herbs makes the meat tender and rich in flavor, giving it a slight tanginess. Grilled green apples add juiciness and caramel notes, while butter and calvados enrich the dish with depth of flavor. This dish is perfect for a cozy family dinner or a festive feast. Its harmonious blend of sweetness, acidity, and spices makes each serving a true gastronomic delight. Serve it warm, enjoying the rich aromas and tender texture, and it will be a centerpiece on any table.
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