Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mackerel with Teriyaki Glaze
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- #120337
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons butter
2 tablespoons honey
6 tablespoons low sodium soy sauce
2 tablespoons chili sauce
2 tablespoons vegetable oil
1 1/2 pound Spanish Mackerel fillets
salt and pepper
brown rice
bok choy
directions
In a small pan, melt butter over medium heat. Whisk in soy sauce, honey, and chili sauce. Heat mixture to bubbling and slightly syrupy. Turn off heat and set aside.
Heat oil in a large saute pan over medium high heat. Pat mackerel fillets dry with paper towels. Season on both sides with salt and pepper. Place fillets in the hot pan flesh side down. Cook for 3 minutes until slightly browned. Flip to the other side.
While fish is crisping on the skin side, brush glaze onto the flesh side. Continue cooking the mackerel skin side down for about three minutes until fish is cooked through and flaky.
Serve with brown rice and sauteed or steamed bok choy.
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nutrition data
Nutritional data has not been calculated yet.
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