Wednesday, June 13, 2012

Creamy Spanish Mackerel with Lemon and Mint

Creamy Spanish Mackerel with Lemon and Mint

A lot of people think I'm a carnivore but I really do like fish better. Spanish Mackerel is one of my favorites because I think it has a fuller flavor than other types of fish. In our case though, fish isn't necessarily healthier than pork. Jan loves injecting richness into any dish including fish. Here's another one of his kitchen experiments.

Ingredients:

3 pcs. Spanish mackerel
10 cloves garlic, chopped
1/4 cup mint leaves, chopped
1/2 bell pepper, chopped
1/2 lemon
Cream cheese spread
Salt
Peppermill
Basil leaves
Grated lemon skin

Procedure:

1. Rub salt and peppermill on fish and squeeze lemon juice on it.

2. Mix garlic, mint leaves and bell pepper and rub onto the fish as well. Leave the mixture with the fish overnight.

3. Brush both sides with olive oil and grill with a little bit of the mixture topping both sides.

4. Remove from heat and brush off the bits of ingredients sticking to it. Top with cream cheese spread, dried basil leaves and grated lemon skin.

Wife's Verdict: 

The cream cheese spread enhanced the already full flavor of the Spanish Mackerel. Although the mint taste was a bit subdued, the light citrus flavor was enough to balance the rich taste. The peppermill was a good addition to introduce just a hint of spice.

Jan's Quip: "Fish dressed in cholesterol."

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