Wednesday, February 5, 2014

Mackerel with Crushed Potatoes & Oregano

adapted from JAN 2014 BonAppetit

2 lb. small waxy potatoes (such as baby Yukon Gold)
Kosher salt
1 cup plain whole-milk Greek Yogurt
1 tsp. (or more) fresh lemon juice
1 tsp. white wine vinegar
Freshly ground black pepper
4 garlic cloves, peeled, crushed
5 tbsp. olive oil, divided
4 6 oz. skin-on mackerel fillets*
2 Tbsp. fresh oregano leaves
1 tsp. finely grated lemon zest
Flaky sea salt (such as Maldon)
*Also try it with: Black bass, branzino, snapper, or trout fillets

Place potatoes in a large pot, add water to cover, and season with kosher salt.  Bring to a boil, reduce heat, and simmer until tender, 10-12 minutes.  Drain; let cool slightly.

Meanwhile, preheat broiler.  Whisk yogurt, lemon juice, and vinegar in a small vinegar in a small bowl; season with kosher salt and pepper.  Set yogurt sauce aside.

Place potatoes on a broilerproof rimmed baking sheet and, using the bottom of a small bowl or measuring cup, press potatoes to flatten slightly.  Add garlic, drizzle with 4 Tbsp. oil, and toss to coat; season with kosher salt and pepper.  Broil potatoes until golden brown, 10-12 minutes.

Rub skin side of mackerel with remaning 1 Tbsp. oil; season with kosher salt and pepper.  Place, skin side up, on top of potatoes and broil until fish is opaque throughout and skin is crisp.   10-12 miutes.  Remove from oven and top with oregano and lemon zest.

Spoon yogurt sauce onto each plate and top with potatoes and fish; sprinkle with sea salt.

Upon a return from my month long trip to the state of Michigan (visiting my sister and her family), I had a stack of magazines waiting for me, including two Bon Appétit magazines.

I saved several recipes that looked delectable and off to the grocery store I went today to get all my ingredients.

It only took about an hour to prep and cook this recipe.  I had to use Cod fillets because none of the stores I went to had Mackerel.  

This was my first time cooking with Baby Yukon Gold potatoes.

My favorite part of combining the cooled potatoes with the oil and garlic.  It smelled so wonderful I could have eaten them then!

I never would have thought about cooking potatoes and fish together, they just don't seem together.  Don't you agree?  Anyway, I couldn't resist, the more I read this recipe the more I wanted to make it.

The yogurt sauce was savory, combined with the garlicky potatoes, gave it a perfect taste.  Topped with lemon zest and oregano, I couldn't have asked for a better flavor.  The Cod was very good but I really want to try it with Mackerel next time.  A very satisfying dinner, and healthy too!

I'm glad to be back in my kitchen once again but I do have to admit that I was a little lost trying to remember where everything was.  

Have a great week and remember to savor every moment!


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