How to cook fresh jack mackerel?

Answer 1

Here are some tips & recipes I found online:

Preparation, uses, and tips

The secret to successful mackerel cookery is to not overcook. Whichever of the following cooking methods you choose, your mackerel will be cooked when its flesh becomes opaque but still moist, and can easily be pierced with a fork. To tone down strong-tasting mackerel, marinate in a citrus or vinegar marinade for 15 to 30 minutes.

Baking

Place mackerel in a greased baking dish, or wrap in oiled foil and place on a baking sheet. Brush with melted butter or oil and season with salt and pepper, or cover with a piquant sauce. Bake in a preheated 450°F (230°C) oven until done, about 10 minutes per inch of thickness.

Broiling

Rinse mackerel fillets or steaks and pat dry with a paper towel. Coat with flour, crumbs, or cornmeal, if desired. Place fish on a rack above a baking dish, and brush with melted butter or oil. Preheat broiler and adjust oven rack so the fish is 3 to 4 inches (about 7.6 to 10cm) from the element. Broil, turning once, until fish is opaque but still moist in the center, about 3 to 10 minutes, depending on size of the fish.

Grilling

Place fillets or steaks on perforated aluminum foil, 4 to 6 inches (about 10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close the hood of the grill. Cook until fish is opaque and moist on the inside, about 6 to 8 minutes for fish less than 1-inch (2.5 cm) thick, and 10 to 15 minutes for fish larger than 1-inch (2.5cm) thick.

Pan frying

Coat mackerel with seasoned flour, crumbs, or cornmeal. Shake off any extra coating and fry in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.

Poaching

Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip in the mackerel, then cover pan and keep liquid at a simmer for about 8 minutes per inch (2.5cm) of thickness.

Answer 2

Jack Mackerel Recipes

Answer 3

This Site Might Help You.

RE:
How to cook fresh jack mackerel?

Answer 4

The one I use seems to work with what ever fish I am cooking. it does work best with frying fish as baking it takes a bit longer. 'The rule is 10 minutes per inch of fish thickness. As you mentioned, you tend to over cook it and then it gets rubbery. So if I have a piece of fish an inch thick, I will fry it 5 minutes on 1 side, flip and fry for another 5 on the other. Generally it is then done. Of course you can always check by doing the flake test. Fish that is NOT done will not flake. Once it is done, it flakes easily. Grilling works the same. Baking in the oven is a bit different but here too, check for flaking. The minute it does, remove from heat. As with all meats, they still cook some after removal from heat source, just from the residual heat in side the piece.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

Salt and pepper it and fry it in hot oil without any coating. If it's sticking when you ttry to turn it over, it's not done on that side yet. It should fry up crisp and delicious. Has a great flavor and is a nice meaty fish.

Answer 7

salt and pepper it, rub mince garlic and red pepper seeds on it... chill for 1/2 hr, can be steamed, fried or baked! Served with soy sauce!

Answer 8

This topic is worth more attention

Answer 9

Fettuccine Alfredo with Mackerel and Broccoli

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Ingredients
1 (12-oz.) package fettuccine or wide noodles
1 (10-oz.) package frozen cut broccoli, thawed
1 (16-oz.) jar Toasted Garlic Alfredo Pasta Sauce
1 (15-oz.) can drained, rinsed, de-boned & flaked into bite size pieces Chicken of the Sea® Jack Mackerel in Water
Grated Parmesan cheese
Fresh chopped Italian parsley


Directions
In a large saucepan, cook noodles according to package directions, adding broccoli the last 5 minutes of cooking. Drain and return to saucepan; gently stir in Alfredo sauce. Fold inChicken of the Sea® Mackerel; blend well. Garnish each serving with grated Parmesan cheese and parsley. Makes 4 to 6 servings.


Smoked Fish Dinner From Food Network Kitchens



Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 minute
Yield: 4 servings
User Rating: No Rating




2 medium cucumbers (about 1 1/2 pounds), peeled, halved lengthwise, and thinly sliced
2 tablespoons kosher salt
1/4 cup sour cream
3 tablespoons chopped fresh dill
3 teaspoons white wine vinegar
Pinch cayenne pepper
Freshly ground black pepper
1/2 red onion, thinly sliced
1 to 1 1/4 pounds assorted smoked fish, such as salmon, trout, mackerel, or whitefish
1 bunch watercress, thick stems trimmed
1/2 cup prepared horseradish
Optional: Multi-grain bread

In a large bowl, mix the cucumbers and salt and set aside at room temperature for 1 hour. In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water, then drain it well, pat dry, Transfer the cucumbers to a large bowl and mix with the sour cream, dill, 1 teaspoon vinegar, cayenne, and season with pepper, to taste. Meanwhile, toss the onion with the remaining 2 teaspoons of the vinegar in a microwave-safe bowl, and microwave on HIGH for 1 minute. Set aside to cool.
Arrange the fish, cucumber salad, onions, watercress, and bowls of horseradish on a large serving platter. If desired, serve with the multi-grain bread.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.


Nutrition Information
Calories 303 Fat 15 grams
Saturated Fat 6 grams Carbohydrates 8 grams
Fiber 2 grams Nutrient Value Per Serving (without



Mackerel with Fennel, Olives, and Sun Dried Tomatoes From Food Network Kitchens



Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 18 minutes
Yield: 4 servings
User Rating: No Rating




4 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 medium fennel bulbs, halved, and thinly sliced
1 small red onion, thinly sliced
1 sprig fresh thyme
1 sprig fresh rosemary
2 strips lemon peel (about 2 1/2 inches long)
2 strips orange peel (about 2 1/2 inches long)
Pinch red pepper flakes
1/3 cup black olives, such as Nicoise
1/3 cup roughly chopped oil packed sun-dried tomatoes
Kosher salt and freshly ground black pepper
4 (6-ounce) mackerel fillets, with skin

Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet with the garlic until fragrant, about 1 minute. Stir in the fennel and onions and cook until brown and tender, about 8 to 10 minutes. Add the thyme, rosemary, lemon and orange peel, pepper flakes, olives, and tomatoes. Season with salt and pepper and cook until herbs and zest are fragrant, about 3 minutes more. Transfer vegetables to a serving platter and cover with foil to keep warm.
Wipe out the skillet.

Make 1-inch diagonal slashes into the fishes' skin to prevent the mackerel from curling while cooking. Add the remaining olive oil to the skillet over high heat and season the mackerel with salt and pepper. Place fish skin side down in the skillet and cook undisturbed until crisp brown and a spatula can easily be slipped under the fish to flip, about 2 to 3 minutes. Turn the fish over and cook another 2 minutes, until just firm. Set on top of the fennel mixture and serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.


Nutrition Information
Nutritional Analysis per serving Calories 547
Fat 40 grams Saturated Fat 8 grams
Carbohydrates 14 grams Fiber 5 grams
Protein 34 grams




Grilled Mackerel with Toasted Garlic Butter Copyright, 2001, Joey Altman. All rights reserved.



Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings
User Rating:




2 medium mackerel, filleted, skin on
5 garlic cloves, smashed
4 ounces butter
Salt
Pepper
1 or 2 limes

Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
In a small saucepan, melt the butter and add the smashed garlic.

Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons).

Squeeze 1/2 of a lime over each fillet and serve immediately.




Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Answer 10

i don't know