Greek-Style Mackerel with Squash Purée
What Started it all:
Mackerel, Squash, baking soda, blender
A mouth-watering Greek dish that combines the rich flavors of mackerel with the smooth, sweet taste of squash purée. Perfect for a weeknight dinner or a special occasion.
Ingredients
- 4 fresh mackerel fillets
- 2 medium-sized squashes
- 1 tsp baking soda
- Olive oil
- Salt
- Pepper
- Fresh lemon juice
- Fresh dill (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the squashes in half and remove the seeds.
- Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast in the oven for about 45 minutes, or until the squash is tender.
- Scoop the flesh out of the roasted squash and place it in a blender.
- Add a teaspoon of baking soda to the blender to help achieve a smooth texture.
- Blend until smooth, adding a bit of olive oil if needed to reach your desired consistency.
- Season with salt and pepper to taste.
- Season the mackerel fillets with salt, pepper, and a drizzle of olive oil.
- Heat a grill pan over high heat. Once hot, place the mackerel fillets skin-side down.
- Cook for about 3-4 minutes on each side, or until the fish is cooked through and has a nice char.
- Spoon a generous amount of squash purée onto each plate.
- Place a mackerel fillet on top of the purée.
- Drizzle with fresh lemon juice and garnish with fresh dill.
There you have it, a stunning Greek-style mackerel with squash purée. Simple, elegant, and absolutely delicious. Now get out there and make it happen! And remember, perfection is not negotiable in my kitchen!