Mackerel Marinade with Balsamic Sauce and Coriander Recipe
SERVES HOW MANY
for 4 people
PREPARATION TIME
50 minutes
COOKING TIME
10 minutes
Fillet mackerel slices smothered in coriander and balsamic sauce are just one of the Chef Mezze delicacies that suit the starter plate best.
You can use this marination mixture to flavor all types of white-meat fish and season it with the dry and fresh spices you desire.
- 4 large fillets of mackerel fish
- 1 large size onion
- 1 teaspoon of salt
Balsamic sauce:
- 1 tea glass of balsamic vinegar
- 2 tea glasses of olive oil
- juice of 1 lemon
- 1/2 tea glass of apple cider vinegar
- 1 teaspoon of salt
For service:
- 2 tablespoons coriander seeds
How to Make Mackerel Marinade with Balsamic Sauce and Coriander Recipe?
- Cut the boneless and skinless mackerel fillet into long, thin strips as thick as a finger.
- To prepare the balsamic sauce; Transfer balsamic vinegar, lemon juice, olive oil, apple cider vinegar and salt to a small saucepan.
- Cook over low heat until it becomes warm, stirring constantly with the help of a whisk.
- Peel the large size onion and chop it into white pieces. Rub it with salt to soften it. After rinsing, drain the water.
- Mix the fillet mackerel slices, the onion that you rub with salt and remove the bitterness, and the balsamic sauce that you cooked over low heat for about 10 minutes, in a deep bowl. Add coriander seeds as well.
- After the mackerel marinade mixture cools down to room temperature, cover it with a stretch film and leave it in the refrigerator for a day.
- And enjoy this delicious appetizer, which is now completely ready, by sharing it with your loved ones.