Pan – Seared Spanish Mackrel Recipe

Cooking Instructions

1. 1

   Prepare the Sweet Potato Puree

   Peel and chop the sweet potatoes into small cubes. Boil them in salted water until tender, about 15-20 minutes. Drain and blend in a food processor with one tablespoon of olive oil, salt, and pepper until smooth. Set aside.

2. 2

   Grill the Poblano Peppers

   Roast the poblano peppers over an open flame or under a broiler until charred. Place them in a plastic bag for about 10 minutes to steam, then peel off the skin. Chop the peppers and mix them into the sweet potato puree for added flavor.

3. 3

   Cook the Couscous

   Prepare couscous according to package instructions, typically using a 1:1 ratio of couscous to boiling water. Fluff with a fork and set aside.

4. 4

   Grill the Asparagus

   Trim the ends of the asparagus and toss them in olive oil, salt, and pepper. Grill on medium-high heat for about 5-7 minutes until tender and slightly charred. Remove from heat.

5. 5

   Pan-Seer the Spanish Mackerel

   Season the mackerel fillets with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until cooked through.

6. 6

   Plating

   On each plate, spread a generous amount of the poblano and sweet potato puree. Add a serving of couscous and top with the grilled asparagus. Place the pan-seared mackerel fillet on top and garnish with a wedge of lemon.