| Prep: 25 mins | Cook: 45 mins – 1 hr | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 24g | 5g | 12g |
| sugars | fibre | protein | salt |
| 10g | 3g | 20g | 1.2g |
Why I Love French Marinated Mackerel with Fresh Herbs, Orange Fennel Compote, and Lemongrass Sauce
There’s no denying that delicious recipes like the Marinated Mackerel with Fresh Herbs, Orange Fennel Compote, and Lemongrass Sauce have the power to make you rethink your relationship with food. For me, this recipe serves as a testament to the beautiful complexity of culinary evolution. This French specialty interweaves vibrant flavors of the mackerel, the tanginess of the citrus, the sweetness and crunch of the fennel, and the exotic aroma of lemongrass, creating a sensory delight that I absolutely can’t get enough of.
Reminiscing Coastal Memories
Though my roots are firmly grounded in the Tex-Mex tradition, revamping this Marinated Mackerel with Fresh Herbs, Orange Fennel Compote, and Lemongrass Sauce evokes a sense of nostalgia for those summer vacations spent along the South of France. It was there that I discovered the subtle yet unique flavor profile of fresh mackerel, and I admit I was taken aback. Its rich, buttery, and slightly sweet taste was simply unparalleled. This particular recipe, with the flawless amalgamation of the marinated mackerel, the acidic compote, and aromatic sauce, reminds me of those culinary adventures.
French Cuisine Meets Southern Flair
While the recipe stays true to its French origins, it welcomes a touch of the Southern twist I love to introduce in my dishes -a form of artistry inspired by celebrity chef Paula Deen. The use of fresh herbs, vibrant citrus fruits, and fennel, as in Citrus Fennel salads, lends an air of familiarity that makes this an easily relatable dish for my southern palette.
A Perfect Stand-Alone Or An Exceptional Accompaniment
What I appreciate most about this tray of marinated mackerel is its versatility. It can serve as a stunning stand-alone dish for a lunch or dinner, or it can act as an impressive side dish, complementing proteins like roasted chicken or grilled steak. The bright, citrusy flavors would also go well with a refreshing Mint Julep, drawing a magnificent touch of the Southern essence into your dining experience.
With its array of flavors and textures, Marinated Mackerel with Fresh Herbs, Orange Fennel Compote, and Lemongrass Sauce has become an all-time favorite recipe in my culinary repertoire. This is a dish that transports me back to my summers in France and at the same time, reminds me of my Southern heritage, making the experience of creating, and more importantly tasting, not just a satiation of hunger, but a journey in itself.
What You’ll Need
- For Mackerel Marination:
- 6 Small Mackerels, cleaned and filleted
- 1 cup White Wine Vinegar
- 1 cup Olive Oil
- 6 Cloves of Garlic, minced
- 1 tablespoon Salt
- 1 tablespoon Black Peppercorns
- 1 bunch of Fresh Herbs (parsley, thyme, and dill)
- For Orange Fennel Compote:
- 2 large Orange
- 2 bulbs of Fennel, thinly sliced
- 1/4 cup White Granulated Sugar
- 1/4 cup White Wine
- 1 tablespoon Olive Oil
- Salt and Pepper to taste
- For Lemongrass Sauce:
- 2 stalks Lemongrass, outer leaves removed and inner part chopped
- 1 cup Heavy Cream
- 1 Shallot, finely chopped
- 1 tablespoon Unsalted Butter
- Salt and Pepper to taste
Method
Step One
To marinate the mackerel, mix together the white wine vinegar, olive oil, minced garlic, salt, black peppercorns, and fresh herbs in a large dish. Add the mackerel fillets, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least two hours, or overnight for best results.
Step Two
To prepare the orange fennel compote, first remove the skin of the oranges. Segment the oranges over a bowl, retaining any juices. In a skillet, heat the olive oil over medium heat. Add the sliced fennel, and cook until it starts to brown and caramelize. Stir in the white sugar, and continue to cook until the fennel is well caramelized. Deglaze the pan with the white wine, and add the orange segments and reserved juice. Season with salt and pepper. Cook until the mixture has a compote-like consistency.
Step Three
To make the lemongrass sauce, in a saucepan, melt the butter over medium heat. Add the chopped shallot and lemongrass, and sauté until they are soft and fragrant. Add the heavy cream, and bring to a simmer. Cook the sauce for about 10 minutes, allowing the flavors to blend. Season with salt and pepper.
Step Four
Remove the mackerel from the refrigerator, and let it reach room temperature. Preheat your grill or broiler, and cook the mackerel for about 2-3 minutes on each side, until the fish is cooked through and the skin is crispy.
Step Five
Serve the marinated mackerel on a plate, topped with the orange fennel compote and a drizzle of the lemongrass sauce. Enjoy your flavor-packed Marinated Mackerel with Fresh Herbs, Orange Fennel Compote, and Lemongrass Sauce!
