SALT MACKEREL RECIPES RECIPES

Steps:

• Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals. Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet). Let rest for 30 minutes.
• Heat the broiler, with the heat source within 4 inches of the broiling rack. Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes. Rinse the fillets and pat them dry.
• When the pan is hot, put the fillets on the rack, skin side up. Broil, carefully turning once about 3/4 of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes. Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.

Steps:

• Wash and peel the provision. Boil the yam separately. Boil the rest of the provision together. Boil provision with about 1 tbsp salt.
• Soak the mackerel for 15 minutes then boil for 10 minutes. Remove the bones and tender skin gently. (Note: Use a gentle scraping motion to get the skin off. I found that when I held the knife at a 45 degree angle away from me ( knife edge that is), to scrape the skin, it came off easily!)
• Heat the olive oil over a medium flame. Saute the onion and garlic. Then add the pimento, sweet pepper and tomato. Allow to cook for 2 minutes. Add the mackerel chadon beni and celery. Mix thoroughly.
• Add a little water and simmer for two minutes. Add some pepper if you desire. Serve hot over the provision.