Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, indian-spiced mackerel fillets. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Indian-Spiced Mackerel Fillets is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Indian-Spiced Mackerel Fillets is something that I’ve loved my entire life.

Season the mackerel fillets all over, then brush with the spiced oil. Peel the mangoes and cut off the 'cheeks' (the bits that lie alongside the stone. Remove the fish from the marinade and place on the grill, skin side up.

To begin with this recipe, we must first prepare a few components. You can cook indian-spiced mackerel fillets using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Indian-Spiced Mackerel Fillets:

1. Take 2 mackerel fillets
2. Make ready 1 tsp garam masala powder
3. Prepare Pinch turmeric powder
4. Take Pinch chilli powder
5. Get to taste Salt
6. Take 2-3 tbsp Sesame oil, plus a little extra for frying

This Indian spiced grilled mackerel is infused with all the goodness of Indian flavors and grilled to perfection for that ultimate seafood experience! Today's recipe of grilled mackerel is a very quick and easy fix for weeknight dinner but is very high on flavor and taste in spite of being a ridiculously easy recipe. To finish - spicy Indian mackerel. In a pestle and mortar or spice grinder, grind the whole spices to a fine powder.

Instructions to make Indian-Spiced Mackerel Fillets:

1. Mix all the ingredients together. Next brush the fillets with the marinade on both sides. Leave to marinade for about 20 minutes.
2. Heat a frying pan with a drizzle of sesame oil over medium-high heat.
3. Fry on each side for 2-3 minutes. Serve immediately with choice of vegetables.

Add the oil, lemon juice, red chilli powder and salt and then rub the mixture all over the mackerel fillets. Toss the carrots with the oil and cumin, season and spread on a foil-lined baking tray. Deirdre Connolly of the popular Dublin restaurant, Peploes, on St. Stephen's Green created this unusual, gently spicy, mackerel starter. Arrange the potatoes in the centre of serving plates and place two mackerel fillets on each one.

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