Citrus and Wine Poached Mackerel Recipe
Ingredients
| 1 red pepper, finely diced | ||
| Green onions | 2 , sliced | |
| 1-2 cm / 3/4 in piece fresh ginger, thinly sliced | ||
| Extra virgin olive oil | 1 Teaspoon | |
| Orange rind | 1 Teaspoon, grated | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| 1 teaspoon reduced-salt soy sauce | ||
| 4 x 150 g/5 oz mackerel fillets | ||
| Chopped | 2 Tablespoon | |
| Fresh coriander | ||
| black pepper | 1 | |
Directions
1. Place red pepper, green onions, ginger and oil in a large deep nonstick frying pan over a medium heat. Cook, stirring, for 1-2 minutes or until red pepper is soft. Stir in orange rind, wine, orange and lemon juices and soy sauce. Bring to the boil.
2. Reduce heat. Add fish in a single layer. Cover. Cook for 5 minutes or until fish just starts to flake when tested with a fork. Using a slotted spoon, remove fish from cooking liquid and place on a plate. Cover with aluminum foil. Keep warm in a low oven.
3. Add coriander and black pepper to taste to liquid in pan. Bring to the boil. Boil rapidly until mixture reduces to a sauce consistency.
4. Serve fish with sauce and steamed green vegetables of your choice or a tossed green salad.
2. Reduce heat. Add fish in a single layer. Cover. Cook for 5 minutes or until fish just starts to flake when tested with a fork. Using a slotted spoon, remove fish from cooking liquid and place on a plate. Cover with aluminum foil. Keep warm in a low oven.
3. Add coriander and black pepper to taste to liquid in pan. Bring to the boil. Boil rapidly until mixture reduces to a sauce consistency.
4. Serve fish with sauce and steamed green vegetables of your choice or a tossed green salad.
Chef
