Sauted mackerel with spicy tomato sauce
Hot tomato sauce gives little more kick to tasty spicy mackerel!
Processed seafood used
-
鯖スパイシーマリネ
武輪水産株式会社(青森県)
詳しくはこちら
Processed seafood used
-
John Amado
Originally from Los Angeles, John Amado is a Southern California based educator and musician. He has degrees in literature and law, and is proud of his Mexican-American heritage. In addition to music, his passion is cooking and he especially loves cooking in the Southwestern, Mexican style. He lives part time in Baja, Mexico.
- Servings
- 2
- Cooking time
- 30 minutes
- Total servings
- 2
- Cooking time
- 30 minutes
Ingredients
- Spicy marinated mackerel
- 2
- Flour
- some
- Egg
- 1
- Bread crumb
- some
- Cut tomato
- 200g
- Grated garlic
- 1 tsp
- Onion
- 1/8
- Chilli peppers
- 2
- White wine
- 20cc
- Salt
- some
- Pepper
- some
- Olive oil
- 5 tbsp
- Dill
- some
Directions
- Heat olive oil in a pan. Caramelize onion over low heat.
- Add cut tomato, garlic, chilli pepper, white wine, salt and pepper in a pan. Cook further over midium - high heat until all the juice evaporates.
- Dredge one side of mackerel (not skin side) in flour, then dip into beaten egg and press into bread crumbs to coat.
- Heat olive oil in a skillet. Place the side with bread crumb coating down on a skillet (skin side up). *Shallow-fry over midium heat.
- Once bread crumb gets lighly blowned, flip over.
- When cooked, plate and pour some tomato sauce over it. Sprinkle some dill and serve.
Remarks
*Shallow-fry is one of cooking techniques. Typically only half of the food's portion is submerged in oil. It requires less oil than deep frying.