They appreciated the tradition, and the delicious flavor that this comforting fish dish would add to their holiday experience. I enjoyed hearing the details about what their Christmas Eve dinners were made up of, and how cozy everything felt, even though life was pretty modest for both of them, with money fairly tight.įor my parents, a fish dish was always a part of their special holiday dinner, typically one that was fried and served in a very simple way, and it was a beloved part of the meal for both of them. When I was a little girl, I used to love to listen to my parents share stories about how they celebrated the holiday season growing up in Slovakia, and all the shenanigans they'd get into with cousins and siblings during that festive time of year.
#MARINADE FOR FISH FILLETS PLUS#
Marinated in lemon, garlic and spices, then lightly breaded in a combination of panko breadcrumbs plus a hint of grated parmesan, these pan fried fish fillets are finished with a topping of sauteed mustard greens kissed with lemon and garlic for added flavor!Ī Fish Dish Fit for the Holidays, or Any Day Remove the fillets and keep them warm while frying the remaining fillets.Golden and crispy, my pan fried fish recipe turns light, flaky tilapia fillets into a flavorful fish dish ideal as a simple weeknight meal, or as part of festive spread. Carefully turn the fillets over and fry for a further minute.
#MARINADE FOR FISH FILLETS SKIN#
Fry the fillets for about 1 – 1½ minute, until the skin is nicely browned and crisp. When the oil is really hot, place 2 mackerel fillets - skin-side down - in the pan. Add the oil to a large non-stick frying pan over a high heat.
Place the mackerel fillets flesh-side up on a plate and divide the marinade over the fillets. In a bowl, mix together the ground seeds with all the other ingredients for the marinade. Place the roasted seeds in a pestle and mortar and grind to a coarse powder. Dry-fry the fennel, cumin and coriander seeds in a frying pan over a medium heat for about a minute – stirring frequently – until fragrant. Use pliers or tweezers to pull out the bones.) 2 tablespoons rapeseed oil (canola oil) or vegetable oil 1. The last time I made these mackerel fillets for myself, I ate them together with my Carrot and Quinoa Salad –YUM! Marinade: 1 teaspoon fennel seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds Thumb-size piece of fresh ginger – finely grated 1 fat garlic clove, crushed Grated zest and juice of 1 unwaxed lime 1½ tablespoon olive oil A good pinch of cayenne pepper Salt and pepper 4 -6 mackerel fillets (depending on size), with the skin left on and pin-boned (To pin-bone filleted fish, run your fingers over the surface of the fillet to locate the ends of the bones. Or - for a lighter meal - eat them with a salsa like my Asian-Style Mango Salsa or a salad. Check out the citrus couscous I make with my Ginger-Glazed Salmon recipe – another super-tasty fish dish loaded with Omega 3. You can serve these marinated mackerel fillets with citrus-infused couscous. My dream scenario is eating them more or less as soon as they are out of the sea – which luckily I’ve been able to do at times. This is not a type of fish that you should buy and leave in the fridge for a day or two. My only problem with mackerel is that unless I can manage to buy really fresh ones, I’m not that fond of them. Oily fish is the best source of omega 3 and mackerel is pretty much at the top of fish rich in Omega 3 (see Fourth of May Diary). Mackerels are loaded with super-healthy Omega 3 fats, the type of fats that our brains and bodies depend upon. This is a recipe for utterly tasty marinated mackerel fillets. While I love mackerel fried in nothing but a bit of butter, this fish can handle the heat of spices.
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