Spring Mackerel with Sour Grapes and Saffron Salsa
Celebrate the essence of spring with this vibrant recipe for **Spring Mackerel with Sour Grapes and Saffron Salsa**, a dish that beautifully marries bold flavors with refined presentation. Succulent, pan-seared mackerel fillets are paired with a tangy, aromatic salsa made from fresh green grapes, saffron-infused vinegar, and lemon juice, delivering a refreshing burst of brightness with every bite. The crispy golden skin of the mackerel contrasts perfectly with the juicy sweetness of the grapes, while the saffron adds a touch of warmth and elegance to the dish. Quick and easy to prepare, this recipe is ideal for showcasing seasonal ingredients while impressing at your next dinner gathering. Serve it as a light, gourmet entrée and bring the vibrant tastes of spring straight to your table! Keywords: **spring mackerel recipe**, **saffron salsa**, **fish recipe with grapes**, **spring seafood entrée**, **pan-seared mackerel**.
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Recipe Information
Ingredients
- 4 pieces Mackerel fillets, skin-on
- 200 grams Fresh green grapes
- 1 pinch Saffron threads
- 1 medium Shallot, finely diced
- 3 tablespoons Olive oil
- 2 tablespoons White wine vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped
- 1 tablespoon Butter
Instructions
Rinse the mackerel fillets under cold water and pat them dry with a paper towel. Lightly season with salt and black pepper on both sides.
In a small bowl, soak the saffron threads in 1 tablespoon of warm water and set aside to release their flavor and color.
Slice the green grapes in half and place them in a mixing bowl.
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced shallot and sauté until soft and translucent, about 3 minutes.
Add the white wine vinegar and the saffron water (including the threads) to the saucepan. Stir well and cook for another 2 minutes to let the flavors blend. Remove from heat and stir in the lemon juice.
Pour the warm saffron mixture over the sliced grapes in the mixing bowl. Add a pinch of salt, black pepper, and the chopped parsley. Toss gently to coat and set aside for flavors to meld into a bright saffron salsa.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once the oil is hot, add the mackerel fillets skin-side down. Cook for 3-4 minutes without moving them, until the skin is crisp and golden.
Flip the mackerel fillets and add 1 tablespoon of butter to the skillet. Cook for an additional 1-2 minutes, basting the fish with the melted butter, until cooked through but still moist inside.
To plate, place a generous spoonful of the sour grape and saffron salsa on each plate. Lay a mackerel fillet on top and garnish with additional parsley if desired.
Serve immediately and enjoy the vibrant, fresh flavors of spring!
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 33.8 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 36.0 mcg | 180% | |
| Calcium | 78 mg | 6% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1712 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
