Mackerel Recipes

Mackerel Pilaf recipe

This dish is really tasty and full of flavour, but without the spice. Serve this when you have friends over and let everyone tuck in.


  • 2 mackerel fillets, skinned and boned
  • 1 onion
  • 1 red pepper
  • 250g rice
  • 1 litre chicken stock
  • 150g courgettes
  • 25g blanched almonds
  • Handful of fresh parsley
  • Salt and pepper
  • Knob of butter

Method of Preparation:

  1. Finely chop the onion and remove the skin and seeds from the red pepper.

  2. Toast the almonds by placing them into a dry frying pan over a medium heat until they turn medium brown in colour. Remove them from the pan and set them to one side.

  3. Melt the butter in a large pan and then fry the onion and the pepper for five minutes or so or until beginning to soften. Season well.

  4. Stir the rice in for one minute and then add the stock. Bring it to the boil and then simmer for 30 minutes or until nearly all of the liquid is absorbed.

  5. Meanwhile, pan fry the fish for 3 or 4 minutes on each side until it flakes easily. Roughly chop the courgettes and place them into a pan of boiling water. Cook them for 5 minutes or so and then drain them.

  6. When everything is cooked, fork the flaked mackerel into the rice along with the courgettes.

  7. Finely chop the parsley and scatter this through the pilaf.

Author: Laura Young

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Published: May 10, 2011
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Published by Starsol