Mackerel In Mushroom Sauce Recipe
Ingredients
| Button mushrooms | 1⁄2 Pound | |
| Onions | 2 | |
| Garlic | 1 Clove (5 gm) | |
| Tomatoes | 3⁄4 Pound | |
| Oil | 5 Tablespoon | |
| White wine vinegar | 2 Tablespoon | |
| Mackerel fillets | 2 Pound | |
| Flour | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 3193 Calories from Fat 2126
% Daily Value*
Total Fat 238 g365.6%
Saturated Fat 47.3 g236.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 802.4 mg33.4%
Total Carbohydrates 71 g23.7%
Dietary Fiber 12 g47.8%
Sugars 24.5 g
Protein 202 g403.1%
Vitamin A 56.8% Vitamin C 116.6%
Calcium 11.9% Iron 23.6%
*Based on a 2000 Calorie diet
Directions
Peel and finely chop onions.
Peel and crush garlic.
Wash tomatoes and cut into 1/2 inch thick slices.
Heat 2 tbsp of the oil in a saucepan.
Add onions, mushrooms and garlic and fry for 10 minutes, stirring frequently.
Season.
Stir in the vinegar and boil rapidly till it evaporates.
Coat fillets with seasoned flour.
Heat the remaining oil in a large skillet, add the fillets and fry for 5 minutes on each side.
Drain, arrange on a warmed serving dish and keep hot.
Add tomato slices to skillet and fry for 2 minutes.
Spoon mushroom mixture over fillets.
Season tomatoes and arrange on top.
Serve immediately with minted peas.
Chef
