Mackerel With Pistachio and Cardamom Salsa

By Yotam Ottolenghi

Mackerel With Pistachio and Cardamom Salsa
Andrew Scrivani for The New York Times
Total Time
35 minutes
Rating
4(81)
Comments
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This is a summer starter that works just as well as a main course, served with some herb-filled rice or fried potato slices. Both the cream and the cardamom salsa can be made in advance so you can have this dish on the table in as long as it takes to cook the fish, no longer than five minutes. If you choose to do this, just make sure to add the lime juice to the salsa at the very last minute to prevent the herbs from discoloring.

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Ingredients

Yield:4 servings as a starter, or 2 as a main course
  • ½teaspoon ground cardamom
  • Salt
  • 4mackerel fillets (from 2 roughly 1-pound/500-gram fish), skin on and pin bones removed
  • 1fat piece of ginger, 1-inch or 3-centimeters long, peeled
  • 2tablespoons/30 grams heavy cream (double cream)
  • 2tablespoons/30 grams sour cream (soured cream)
  • ¾cup/30 grams loosely packed finely chopped cilantro leaves (coriander leaves)
  • ½cup/20 grams loosely packed finely chopped basil leaves
  • Heaping ⅓ cup/50 grams pistachios, lightly toasted and roughly chopped
  • Finely grated zest and juice of 1 to 2 limes (for 1 teaspoon zest and 2 tablespoons juice), plus 1 additional lime cut into wedges, for serving
  • 1green chile pepper (such as serrano), seeded and finely chopped
  • 4½tablespoons/65 milliliters sunflower oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

500 calories; 41 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 11 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 25 grams protein; 508 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix about ⅛ teaspoon cardamom with a pinch of salt. Rub on both sides of the fish and set aside until ready to fry.

  2. Step 2

    Finely grate the ginger and then press the pulp through a sieve or a small strainer (with a bowl underneath): You should get 1 teaspoon of juice. Discard the pulp and set the liquid aside.

  3. Step 3

    Use a small whisk to whip the heavy cream (double cream) until stiff. Switch to using a spatula and then fold in the sour cream (soured cream), ginger juice and a small pinch of salt so you have a soft cream. Keep in the fridge until ready to use.

  4. Step 4

    Combine the herbs with pistachios, remaining cardamom, the lime zest and juice, the chile pepper, 2½ tablespoons oil and ⅛ teaspoon salt. Set aside.

  5. Step 5

    When ready to serve, add the remaining 2 tablespoons oil to a large frying pan (nonstick works nicely) and place over high heat. Once very hot, add the mackerel fillets, skin-side down (the skin should sizzle) and fry for 2 minutes. Press the fillets down with a spatula as they cook to prevent the skin from curling up. Once the skin is crisp and golden brown, turn the fillets over and fry for another minute, until golden brown. (You can do this in two batches, if necessary.)

  6. Step 6

    Transfer the mackerel to 4 individual plates. Spoon a quarter each of the ginger cream and the cardamom salsa next to each fillet and serve hot, with a wedge of lime.

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Ratings

4 out of 5
81 user ratings
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Comments

Ellen

Use Greek yogurt instead of heavy and sour cream Try the recipe with trout fillets, more delicate!

kimmie in the kitchen

The salsa is unreal. I cooked the mackerel whole. It can take heavier seasoning if a home chef wants to amp up different flavors. Very bright, well balanced dish. The fat in the mackerel helps carry the bright flavors in the sauce and salsa.

Joe

I used hazelnuts instead of pistachios because it's what I had, and it was still delicious. Double or even triple the ginger cream and pistachio salsa--they are extraordinary and quickly devoured. Next time I will grill the fish instead of pan fry it, as my kitchen doesn't have the greatest ventilation and my apartment smelled like mackerel for a week.

Cindy

I echo the recommendation to use Greek yogurt, full fat. Also used wall eye and laid it in a bed of fresh spinach.

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