Wulf's Kitchen: Spanish Mackerel with Pomegranate Salsa and Oranges
This dish is like a Mediterranean vacation on a plate. With bright colors and bright flavors, you can just about imagine yourself at a seaside table on a sunny day.
We lured Alex, our Direct to Consumer Manager, up to the test kitchen where he created this gem. Alex has worked in quite a few kitchens around Boston, so he knows his way around a nice piece of fish.
Mackerel has a reputation for being strong flavored, but Spanish mackerel is much milder than you might imagine, and it’s packed with heart-healthy oils. The thin skin will get crisp in just a few minutes. If Spanish mackerel is not available, King Kampachi would be a great substitute.
RECIPE BY WULF'S TEAM MEMBER ALEX MARTINEU
For the vinaigrette
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons orange juice (reserved from orange supremes)
- 2 tablespoons olive oil
- 1 teaspoon honey
- Salt, to taste
- Black pepper, to taste
- Pinch of ground chili pepper (optional)
For the fish
- Arils from one large pomegranate (about ½ cup)
- ½ red onion, diced (about ½ cup)
- 1 pound Spanish Mackerel fillet, skin on
- 1 teaspoon Wulf’s Sumac & Cumin blend
- Olive oil
- 1 large navel orange, cut into supremes (depending on the time of year cara cara or blood oranges are great here), juice reserved
whisk all ingredients into a small bowl until smooth. Taste and adjust seasoning. Set aside.
Place pomegranate seeds in a medium bowl and add the the vinaigrette and raw onion. Set aside to let the flavors meld while you prepare the fish.
Pat the fish dry with paper towels and score the skin of the fish with your knife about every half inch. You just want to cut through the skin to help keep it from curling up during cooking, not cut far into the fish. You can cut the fillets into two smaller portions for cooking so they fit into the pan. Sprinkle the skin side of the fish with the Sumac & Cumin spice blend.
Heat several tablespoons of oil in a large pan over medium-high heat until nearly smoking. Add the fish to the pan skin side down and cook for about two minutes. If the fish starts to curl up in the pan, you can gently press it down with a spatula to keep the skin in contact with the hot surface.
Flip the fish and cook for an additional 3-4 minutes until it’s cooked through. Transfer the fish to paper towels, skin side up.
On individual plates or a platter, spread the pomegranate salsa out and arrange the fish on top, skin side up.
Arrange the orange supremes on top of the fish and give the whole thing a final drizzle of olive oil.