Name: Pan-Seared Mackerel with Tomato Sauce and Arugula
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 appetizers
Ingredients: 1 shallot, chopped; 6 tablespoons (90 ml) olive oil; 1 can 14 oz (398 ml) crushed tomatoes; 2 teaspoons (10 ml) balsamic vinegar; 1/2 teaspoon (2.5 ml) sugar; 14 oz (400 g) fresh mackerel fillets, skin on; 3 cups (750 ml) arugula

Ingredients

- 1 shallot, chopped
- 6 tablespoons (90 ml) olive oil
- 1 can 14 oz (398 ml) crushed tomatoes
- 2 teaspoons (10 ml) balsamic vinegar
- 1/2 teaspoon (2.5 ml) sugar
- 14 oz (400 g) fresh mackerel fillets, skin on
- 3 cups (750 ml) arugula

Preparation

- In a small saucepan, soften the shallot in 30 ml (2 tablespoons) of oil. Add the tomatoes and bring to a boil. Simmer gently for 15 to 20 minutes. Add the vinegar and sugar and stir to combine.
- In non-stick skillet, brown the fillets in 30 ml (2 tablespoons) of oil for about 2 minutes per side. Season with salt and pepper. Set aside on a plate.
- In a bowl, combine the arugula with the remaining oil. Season with salt and pepper.
- Serve the fillets on the bed of arugula and top with the tomato sauce.

Pan-Seared Mackerel with Tomato Sauce and Arugula

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Ingredients

Preparation

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