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Chef’s RECIPE@ホーム

Sauted mackerel with spicy tomato sauce

Smoked Seafood

Main

Wine

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

  1. Heat olive oil in a pan. Caramelize onion over low heat.
  2. 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.
  3. Dredge one side of mackerel (not skin side) in flour, then dip into beaten egg and press into bread crumbs to coat.
  4. 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.
  5. Once bread crumb gets lighly blowned, flip over.
  6. 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.

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