6 Super Easy Mackerel in Tomato Sauce Recipes
A delicious and wholesome dish, mackerel in tomato sauce combines the robust tastes of mackerel…
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Effortless Gourmet Dining in No Time: One-Pot Mackerel in Garlic Tomato Sauce
Elevate your weeknight dinner game with this One-Pot Mackerel in Garlic Tomato Sauce—a culinary masterpiece that’s surprisingly quick and easy to make. View the recipe below!
In the midst of a busy week, preparing a gourmet meal may seem like a distant dream. However, this One-Pot Mackerel in Garlic Tomato Sauce recipe brings that dream to reality. Mackerel, celebrated for its robust flavor and health benefits, combines harmoniously with a garlicky tomato sauce to create a dish that’s as impressive as it is delectable. Whether you’re a seafood aficionado or a time-conscious home chef, this recipe offers the perfect solution for a satisfying and hassle-free dinner.
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One-Pot Mackerel in Garlic Tomato Sauce
One-Pot Mackerel in Garlic Tomato Sauce is a quick and elegant dish that marries succulent mackerel fillets with a vibrant tomato sauce infused with the bold flavors of garlic and herbs. It's a meal that will leave your taste buds delighted and your dinner table looking like it belongs in a five-star restaurant.
Ingredients
- 4 mackerel fillets
- 1 can (14 oz) diced tomatoes
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh parsley leaves for garnish
- Lemon wedges for serving
Instructions
Sear the Mackerel:
- Heat olive oil in a large, deep skillet or pot over medium-high heat.
- Add the mackerel fillets and sear for about 3-4 minutes on each side until they are golden brown. Transfer the fillets to a plate and set them aside.
Sauté the Aromatics:
- In the same skillet, add the chopped onion and sauté for 2-3 minutes until it turns translucent.
- Stir in the minced garlic, dried basil, and red pepper flakes. Cook for an additional minute, releasing their fragrant aromas.
Create the Garlic Tomato Sauce:
- Pour in the can of diced tomatoes (including the juices) into the skillet.
- Season the sauce with salt and pepper to taste. Allow it to simmer for 10 minutes, letting it thicken and infuse with garlic goodness.
Combine and Simmer:
- Carefully place the seared mackerel fillets back into the skillet, nestling them into the garlic tomato sauce.
- Simmer for another 5 minutes, allowing the fish to soak up the flavors and become tender.
Garnish and Serve:
- Garnish the dish with fresh parsley leaves for a burst of color and freshness.
- Serve hot with lemon wedges for that perfect zesty touch.
Notes
Cooking tips for the best results:
- Fresh mackerel: If available, opt for fresh mackerel fillets for the best flavor and texture.
- Spice level: Adjust the red pepper flakes to suit your heat preference, whether you prefer a mild or spicy dish.
- Don’t overcook: Be mindful not to overcook the mackerel; it should remain tender and flaky.
- Complement with sides: This dish pairs wonderfully with crusty bread, rice, or a simple green salad to complete your meal.
- Leftovers: Store any leftover mackerel in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop or in the microwave for a quick and satisfying leftover meal.
FAQs about the Recipe for One-Pot Mackerel in Garlic Tomato Sauce
Can I use fresh tomatoes instead of canned ones?
Certainly! You can use fresh tomatoes; just ensure they are ripe and diced before adding them to the sauce.
Can I substitute mackerel with another type of fish?
Yes, you can substitute mackerel with other firm-fleshed fish like salmon or trout.
Is this dish suitable for a low-carb diet?
Absolutely! It’s low in carbs and high in protein, making it a great choice for a low-carb diet.
Can I freeze this meal for later consumption?
While it’s best enjoyed fresh, you can freeze this dish for up to two months. Thaw it in the refrigerator before reheating.
How do I prevent the mackerel from sticking to the skillet?
Ensure the skillet is well-oiled before searing the mackerel to prevent sticking.
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