Macarela en Salsa Verde (Mackerel in a Green Sauce)

These days I puzzle very much about how to eat more fish in our diet, you know, I grew up in a fish town (Ensenada) and we used to eat fish at least twice a week and here in London I really struggle to cook fish in different ways.

So I decided that I am going to be in a mission and I will try to cook fish in a different way every time we eat at home, which is once a week, I am also going to try to eat different types, not only the easy option (cod or haddock), so today I bought some mackerel, I have cooked mackerel in the past, I think I have a mackerel with green pipian in my blog. Today’s recipe is very simple, it is mackerel fillets in a tomatillo sauce with some asparagus and pickled red onion, it is such a simple recipe, but very flavoursome, I especially like combination of the tangy green salsa with the fish, it is the perfect combination.

So here is the quick recipe, if you like it do not forget to leave me a comment! Thanks for reading!

Serves 2

Prep 10 min

Cook 30 min

Ingredients

  • 4 mackerel fillets
  • 3 fresh tomatillos cut in chunks
  • 1/2 onion cut in chunks
  • 1 garlic clove
  • 1/2 fresh jalapeño
  • Small bunch of fresh coriander (cilantro)
  • 12 asparagus
  • 1 small red onion
  • 2 limes
  • 1 tbsp table salt to pickle the onion
  • Pinch of oregano
  • 3 tbsp canola oil
  • Salt
  • Pinch of ground black pepper
  • 1/4 cup water

Method

  1. Preheat the oven to 180. Have a saucepan and frying pan ready.
  2. Place the tomatillo, onion, garlic and jalapeño in a saucepan and add 1/4 cup of water. Cook for 10 min.
  3. While the veggies are cooking, place the asparagus on a baking tray, sprinkle 1 tbsp of oil, some salt & pepper and place them in the oven for 15 min.
  4. Then make the red pickle onion. Cut the onion in thin slices a d add the tbsp of table salt and set aside.
  5. Heat the frying pan and place the fillets one by one skin down. Press down each fillet with your fingers to avoid the fish to curl up.
  6. Place a saucepan lid on top of the fish to cook the top.
  7. While the fillets are cooking finish making the pickled onion. Rinse the onion with fresh water to get rid off the salt. Squeeze the juice of a lime and add a pinch of oregano and a pinch of salt and set aside.
  8. Make the salsa. Put all the veggies in a blender. Then once blended add the fresh coriander, salt & pepper to seasoned and set aside.
  9. Take your asparagus out of the oven and set aside.
  10. Cut some lime wedges.
  11. By now the mackerel fillets have to be cooked. The skin has to be crispy.
  12. Serve two mackerel fillets per person with some asparagus, pickled onion and drizzle some green salsa on top & finish off by squeezing some lime to get that extra tangy flavour. Enjoy!

Listo!

Provecho!

Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)


Verdolagas or Purslane is a very famous vegetable in Mexico. It would have being one of the rarest vegetables I have ever seen, if it wasn’t for my father that used to eat them all the time, I remember, as a child, going to the countryside and look for watercress, purslane and other wild herbs that we could find in the wild, usually near to a brook, my dad was very good at identifying which plants could be eaten and he was always experimenting and creating lovely dishes. Continue reading “Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)”

Puerco en Salsa Verde (Pork in Green Sauce)

  
Things always tastes better with a salsa and this is the case of pork shoulder! I bought pork shoulder in chunks and cook it in this amazing tomatillo salsa.

It is Friday, Fridays for me are for relaxing and that means cooking something quick and easy, but today I fancy that plus the wow factor on it, so I decided to cook this pork stew, in my family my mum loves this dish, she says that “pork just go with tomatillo salsa”.

Anyway, let’s start with the recipe!

Serves 4

Prep 20 min

Cook 30 min

Ingredients

  • 500 gr pork shoulder in chunks
  • 500 ml Salsa verde 
  • Salt to taste
  • 1 tbsp rapeseed oil 

To garnish 

  • 1 roasted green pepper chopped into little cubes
  • 1 avocado cut in slices

Method

Prepare your  salsa verde according to the recipe that is in the blog.

After you have the salsa ready, heat a casserole dish and add the oil, then add the pork shoulder chunks, add salt and cook for 10 min, add the salsa verde and cook for around 20 more min or until the meet is tender.

Server it with some roasted green pepper cubes and slices of avocado and as a side dish you can have some red rice

Listo!

Enjoy!