Mackerel With Tarragon
Updated Oct. 12, 2023
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large fillets of mackerel
- ¼cup peanut oil
- 1teaspoon chopped fresh tarragon
- 1tablespoon white-wine vinegar
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
409 calories; 33 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 26 grams protein; 367 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
- Step 1
Cut the mackerel into slices about as big as your little finger. Fry quickly in a little of the oil. Throw in the tarragon and remove fish and tarragon to a serving dish.
- Step 2
Add the vinegar to the frying pan, bubble for a couple of seconds, add the rest of the oil and pour it over the fish. Season with salt and pepper and serve hot or cold with cocktail sticks.
Private Notes
Comments
Wow, this was so good! And so easy, assuming someone (ahem!) filleted your mackerel properly and you didn't have to do surgery on it to remove the remaining bones. It cooks very quickly. I added extra (tarragon) vinegar and fresh tarragon to the pan after I'd removed the fish, then the extra oil, and dressed the fish with the mixture, + salt and pepper. Served with a baby kale salad. Even my mackerel-phobic family had multiple helpings!
Tasted very good! I made this using 2 filets (fresh), so half a recipe. For cooking time I used another NY Times recipe and did about 2 minutes skin side down and a minute skin side up. I found there was too much oil when I did that second pour with the white wine vinegar, because cooked fish seemed to drown in it, so next time I’ll note to use a bit less.
Tasted very nice and we enjoyed it. I made half a recipe (2 fresh filets) and used another NY Times recipe to cook - about 2 minutes skin side down and about a minute skin side up. I did find the fish seemed to drown in the peanut oil and white wine vinegar mix so next time I’ll use less oil.