Soused Mackerel With Arabic Spices
Updated March 14, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound mackerel steaks
- 1onion, sliced
- 1lemon, sliced
- 3whole cloves
- 1medium clove garlic, minced
- ½teaspoon ground cumin
- ½teaspoon ground coriander
- 2teaspoons sugar
- 1cup dry white wine
- ¼cup wine vinegar
- Strips of sweet red pepper
Nutritional analysis per serving (3 servings)
418 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 29 grams protein; 145 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
Place mackerel in pan (not an aluminum pan, since the aluminum may interact with the vinegar and discolor the sauce). Add all remaining ingredients except for red pepper strips. Cover pan and bring to simmer. Simmer about 10 minutes for one-inch-thick steaks, less if steaks are thinner. Remove from heat and chill overnight to give fish flavor.
- Step 2
Fish may be served with or without the jelly that forms. It should be decorated with the onion and lemon slices and strips of red pepper. It will keep several days.
Private Notes
Comments
Cooked the mackerel whole, which gave I think a stronger flavor to the fish itself. It’s a nice dish, perfect for hot summer.