Pan Seared Mackerel and Pickled Peaches

April 27, 2017

pansearedmackerel20170427Pan Seared Mackerel & Pickled Peaches
served with mashed potatoes & sautéed spinach

6-8 oz. filet of Spanish Mackerel per person
Sauté Spinach on high heat in olive oil

Mashed potatoes:
4 russet potatoes
2 cups whole milk
1/4 cup butter
Peel & boil potatoes until tender. Mash & add heated milk & butter. Season with salt & pepper to taste.

Pickled peaches:
1 lb. peaches, pitted and cut in quarters
1 cup apple cider vinegar
0.5 cup water
1 cup sugar
1 stick cinnamon
Bring vinegar, sugar, water, and cinnamon to a boil. Add peaches & cook for 5 mins. Cool & reserve.

Season & sear mackerel, skin side down until skin is crispy. Flip and cook through. Serve with sautéed spinach & mashed potatoes, top with pickled peaches. Garnish with micro cilantro.\


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