Soused Mackerel With Arabic Spices
Updated March 13, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound mackerel steaks
1 onion, sliced
1 lemon, sliced
3 whole cloves
1 medium clove garlic, minced
½ teaspoon ground cumin
½ teaspoon ground coriander
2 teaspoons sugar
1 cup dry white wine
¼ cup wine vinegar
Strips of sweet red pepper
Nutritional analysis per serving (2 to 3 servings)
12 grams carbs; 106 milligrams cholesterol; 419 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 21 grams fat; 2 grams fiber; 145 milligrams sodium; 29 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place mackerel in pan (not an aluminum pan, since the aluminum may interact with the vinegar and discolor the sauce). Add all remaining ingredients except for red pepper strips. Cover pan and bring to simmer. Simmer about 10 minutes for one-inch-thick steaks, less if steaks are thinner. Remove from heat and chill overnight to give fish flavor.
- Step 2
Fish may be served with or without the jelly that forms. It should be decorated with the onion and lemon slices and strips of red pepper. It will keep several days.
Private Notes
Comments
Cooked the mackerel whole, which gave I think a stronger flavor to the fish itself. It’s a nice dish, perfect for hot summer.