Piri Piri Mackerel

  • Total: 7 days 4 hr 50 min
  • Prep: 7 days 20 min
  • Cook: 4 hr 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1 3/4 cups, plus 2 tablespoons olive oil

4 fresh jalapeno peppers, stemmed, seeded, finely chopped

2 fresh poblano peppers, stemmed, seeded, finely chopped

1 tablespoon crushed red pepper

1 teaspoon salt

1 teaspoon ground black pepper

3 tablespoons, plus 2 teaspoons minced garlic

1 tablespoon finely chopped fresh cilantro

1 tablespoon kosher salt

4 (6 to 8-ounce) mackerel fillets

3/4 cup cornmeal

1 (10-ounce) bag of spinach, cleaned and stemmed

3/4 cup extra virgin olive oil

1 1/4 cups chicken stock

2 tablespoons chopped shallots

1 bunch of parsley, cleaned and stemmed

Directions

  1. In a sauce pan, combine 1 1/2 cups of olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in one tablespoon of garlic. With a hand held mixer, puree the sauce until smooth. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Stir in the cilantro and kosher salt. Marinate the mackerel in the piri piri for 3 to 4 hours, under refrigeration. Dredge the mackerel in the cornmeal. In a large saute pan, heat the 1/4 cup of the olive oil. When the oil is hot, gently place the mackerel in the hot oil. Fry the fish for 3 to 4 minutes on each side. Remove the mackerel from the oil and drain on a paper-lined plate. Season the fish with salt and pepper. In a saute pan, heat the remaining 2 tablespoons of olive oil. When the oil is hot, add the spinach and 2 teaspoons of garlic, saute just until the spinach starts to wilt, about 1 to 2 minutes. Season with salt and pepper and remove from the heat. In a blender, combine the extra-virgin olive oil, stock, the 2 tablespoons of garlic, shallots and parsley together. Puree until smooth. Strain the sauce through a fine mesh strainer. Season with salt and pepper. To assemble, spoon a small pool of the sauce in the center of the plate and around the rim. Mound the spinach in the center of the sauce. Lay the fish directly on top of the greens. Garnish with parsley.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.