First, make the parsley butter. Cream the butter, stir in the parsley and a few drops of lemon juice at a time. Roll into butter pats or form into a roll and wrap in greaseproof paper or tin foil, ...

Skin and coarsely chop the tomatoes. Peel, halve and thinly slice the onion. Peel and crush the garlic and crumble the dried chilli. Heat a couple of tablespoons of oil in a medium pan over a ...

Mackerel 800 g (2 interi, già eviscerati) Extra virgin olive oil q.b. Fine salt q.b. To prepare the grilled mackerel with citrus sauce, start with the sauce: grate the zest of the lemon, orange, and ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

4 fresh mackerel fillets about 175g (6oz) each 4 handfuls watercress sprigs extra dill To make the salad, cut the skin and pith off the oranges and divide into segments discarding the membranes. Set ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

“When people say they don’t like mackerel because it’s too strong and dry, it’s usually because the fish has been overcooked,” said Melissa Clark in The New York Times. Sear the fillets to a ...

A traditional escabèche is made by soaking fried fish overnight in a pungent blend of vinegar and garlic. In his riff on this recipe, chef Ferran Adrià skips the marinating, which not only speeds ...

If using a whole mackerel, place the smoked fish on a chopping board with the cavity of the fish facing you. Detach the head and pull working from the head down to the tail to remove the main frame of ...

One of the greatest seafood mysteries is why an assertively flavored fish like salmon is vastly more popular than a milder one like Spanish mackerel. Not to say that one fish is better than the other.