Mackerel Marinated in Orange - Washington Post

Summary:

Mackerel is an oily fish, full of good unsaturated fats (the majority of them omega-3s) but also vitamin A and minerals. The orange juice provides vitamin C and provides a nonalcoholic alternative to the usual white wine sauce.

Mignonette pepper, usually a coarsely ground mixture of black and white peppercorns and coriander seed, is available at Penzeys.

4 servings

Directions:

Place a shallow casserole or roasting pan that is large enough to hold the fish fillets in a single layer in the oven; preheat to 400 degrees. Bring a small saucepan of water to a boil over high heat.

Peel the oranges, leaving behind as much of the pith as possible. Cut the strips of peel into small slivers (julienne). To remove any bitterness from the pith attached to the julienne orange peel, immerse them in the boiling water for a few seconds, then use a slotted spoon to lift them out, drain and cool; repeat the process at least once more and perhaps as many as four times, as needed. Let them drain and cool.

Cut the peeled oranges in half, then squeeze their juice to yield about 1 1/2 cups.

Add a splash of the oil (about 1/2 tablespoon) to the hot casserole dish or roasting pan and tilt to coat evenly, then add the onions and fennel; toss to coat. Roast in the oven for 1 minute.

Season lightly with salt, then add the crushed coriander seed and the mignonette pepper; toss to coat. Stir in the orange juice and return to the oven for about 5 minutes or until heated through.

Transfer the casserole dish or pan to a heatproof surface. Arrange the fillets in it, skin sides up. Cover tightly with plastic wrap; let the fish sit in the cooking liquid for 1 hour.

Reheat the oven to 400 degrees. Discard the plastic wrap over the fish. Return to the oven and roast for 6 to 10 minutes until the fish is opaque but not quite at the flaky-flesh stage.

Sprinkle the cilantro and the reserved blanched julienne orange evenly over the mackerel, pulling some of the onions and fennel on top of the fish as well, if desired. Serve warm, in the casserole dish or pan.