Pan – Seared Spanish Mackrel Recipe
Recipe information
Make Pan – Seared Spanish Mackrel in just 45m. With poblano and sweet potato puree, cous cous, and grilled asparagus
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Ingredients
Main Ingredients
Cooking Instructions
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. 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. 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. 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. 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. 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.
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