Seared Mackerel with Celeriac and Green Onion Purée

Seared Mackerel with Celeriac and Green Onion Purée

  • Preparation 30 min
  • Cooking 30 min
  • Servings 4

Mouth-watering mackerel—a well-managed fish with sustainable cred—takes centre stage here. Five minutes in the pan is all it takes for nicely crackled skin and fork-tender flesh. A foolproof weeknight protein to pair with our creamy, garlicky and herb-packed celeriac purée.

Featured in RICARDO Magazine SPRING 2019 (p. 69)
  • Nut-free
  • Gluten-free
  • Egg-free



  • Celeriac Purée

    • 4 cups (600 g) celeriac, peeled and cubed (about 1 large celeriac)
    • 2 garlic cloves, crushed
    • 2 green onions, chopped
    • 1 cup (30 g) flat-leaf parsley, roughly chopped
    • 1/3 cup (75 g) unsalted butter, softened
  • Mackerel

    • 2 tbsp (30 ml) olive oil, plus more for serving
    • 1 1/2 lb (675 g) mackerel fillets, with skin, cut into 8 pieces
    • 4 green onions, halved lengthwise
    • 1/2 cup (40 g) kohlrabi or celeriac, peeled and finely diced
    • 1/2 cup (15 g) mini watercress or other microgreens


  • Celeriac Purée

  • Mackerel

Note from Ricardo

Eco-friendly tip: Because mackerel reproduce quickly and have a low impact on ecosystems, Canada's Atlantic mackerel fishery has consistently been rated a "best choice" for consumers.

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan

RICARDO The Rock 12" Frypan

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This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

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